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thehomemadecook3
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Bhuna Gosht (Slow-Cooked Beef Curry)
This recipe guides you through making a rich and aromatic Bhuna Gosht, a classic South Asian beef curry where the meat is slow-cooked in its own juices and spices until tender, with a thick, roasted gravy. Featuring tender beef cubes cooked with onions, tomatoes, garlic, and a blend of traditional spices, finished with fresh green chillies, coriander, and a squeeze of lemon juice for a vibrant flavor.
#Bhuna Gosht
#Beef Curry
#Pakistani Cuisine
#Indian Cuisine
#Slow Cook
#Main Course
#Spicy
#Comfort Food
Sautรฉing Onions and Spices
Recipe Information
20m
Prep Time
2h
Cook Time
2h 20m
Total Time
4
Servings
Medium
Indian/Pakistani
English
Nutrition (per serving)
480
Calories
45g
Protein
18g
Carbs
28g
Fat
Beef Browning in Pot
Ingredients
Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Curry Simmering
Instructions
0/8 completed
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- Heat oil in a large pot or Dutch oven over medium-high heat. Add sliced onions and sautรฉ until they turn golden brown, about 8-10 minutes.10m
Preview10mPreviewHeat oil in a large pot or Dutch oven over medium-high heat. Add sliced onions and sautรฉ until they turn golden brown, about 8-10 minutes. - Add minced garlic to the pot and cook for another 1-2 minutes until fragrant.2m
Preview2mPreviewAdd minced garlic to the pot and cook for another 1-2 minutes until fragrant. - Add the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes. This helps to lock in the juices.7mPreview7mPreviewAdd the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes. This helps to lock in the juices.
- Stir in cumin, salt, coriander powder, and black pepper. Cook for 2-3 minutes, allowing the spices to toast and coat the beef.3m
Preview3mPreviewStir in cumin, salt, coriander powder, and black pepper. Cook for 2-3 minutes, allowing the spices to toast and coat the beef. - Add the chopped tomatoes to the pot. Mix well and cook, stirring occasionally, until the tomatoes soften and start to break down, forming a thick paste, about 8-10 minutes.10m
Preview10mPreviewAdd the chopped tomatoes to the pot. Mix well and cook, stirring occasionally, until the tomatoes soften and start to break down, forming a thick paste, about 8-10 minutes. - Pour in 2 cups of water, bring to a boil, then reduce heat to low, cover the pot, and simmer for 60-90 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.1h 30m
Preview1h 30mPreviewPour in 2 cups of water, bring to a boil, then reduce heat to low, cover the pot, and simmer for 60-90 minutes, or until the beef is very tender. Stir occasionally to prevent sticking. - Once the beef is tender, uncover the pot and increase heat to medium-high. Cook, stirring frequently, until most of the liquid has evaporated and the curry has a thick, roasted (bhuna) consistency. The oil should start to separate from the gravy, about 10-15 minutes.15m
Preview15mPreviewOnce the beef is tender, uncover the pot and increase heat to medium-high. Cook, stirring frequently, until most of the liquid has evaporated and the curry has a thick, roasted (bhuna) consistency. The oil should start to separate from the gravy, about 10-15 minutes. - Stir in the chopped green chillies and lemon juice. Garnish generously with fresh coriander before serving.2m
Preview2mPreviewStir in the chopped green chillies and lemon juice. Garnish generously with fresh coriander before serving.
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