Tag Archives: goru bhuna

Special beef bhuna

Special beef bhuna

Special Beef bhuna

I love beef!!! Nothing beats desi style beef preparation, no way !!! This special beef bhuna is so finger liking good , just can’t get enough of it !!!! The specialty of this preparation is slow cooking and the use of spices.

Ingredients:

1 kg beef , cut in medium or small pieces
1 medium onion , finely minced
1 cup fried onion/ bereshta
1 tbl spoon ginger paste
1 tbl spoon ginger , matchstick cut/ Julian cut
2 tea spoon garlic paste
5/6 whole garlic cloves
1/3 rd cup plain yogurt
1 teaspoon red chili powder
5/6 dry red chilies ( split in half)
1/2 ( half) teaspoon turmeric
5 green cardamoms
2 black cardamoms ( if small)
1 star anise
1 cinnamon stick
2 bayleaves
1 tea spoon black pepper ( whole)
5/6 cloves
salt to taste
Oil
2 tbl spoon of papaya paste ( optional, for meat tenderizing)
Special masala ( apply the whole quantity)

Special masala :

Dry roast 1 tea spoon cumin or jeera for 30 seconds . Now grind it with 1 tea spoon whole coriander ( dhonia) and 1 tea spoon fennel ( mouri) into a fine powder .

Procedure:

1. Marinate the meat with all the ingredients except special garam masala and oil .

2. Heat the oil and add the meat with marinade . Cook on medium heat for 2 minutes . Now reduce the heat and cook the meat on low heat with lid on . The pot should be covered with a lid .

3. The meat will release water and will be cooked in it . Don’t bother . Slow cook for at least 2 hours . If needed add little water but not until 45 minutes.

4. Just before you turn the stove off , add the garam masala powder and cook 5 minutes more .

Note:

1. Please make the fried onion at home . Don’t over fry them , as it may ruin the color . It should be nice golden brown color . Fried onion makes a great difference in this preparation and also the julian cut ginger and whole garlic cloves . 🙂

Advertisements

Beef White Curry / Goru’r shada mangsho

Beef White Curry / Goru'r shada mangsho

Beef White Curry / Goru’r shada mangsho

Ingredients:

Beef 1 kg
Chopped onion 2 cup
Onion paste 1/4 th cup
Chopped ginger 2 tbl spoon
Ginger paste 2 teaspoon
Chopped garlic 1 and half tbl spoon
Whole Garlic 6 /7
Garlic paste 1 and half teaspoon
Yogurt 1/4th cup
5/6 cardamoms, cinnamon stick, 2/3 bay leaves
Black pepper half teaspoon
Cloves 1 teaspoon
Fenugreek/methi 1 teaspoon (optional)
Dry chilies 7/8 or according to your taste, split in half
Salt to taste
Green papaya paste 1 tbl spoon ( will work as meat tenderizer)
oil

Cooking Method:

1. Combine all the ingredients in a pot.Mix well . Add 1/3rd cup of hot water.

2. Cook the meat on low flame for 2 hours.After 1 hour you may add another half cup of water. Stir well and cook with the lid on. You may add little water when needed. But cook very well.

3. When the meat will be almost done , increase the heat, add 1 cup of water and cook on medium flame with the lid on. You may add potatoes at this point. When the gravy comes to desired consistency , keep it on very low flame for another 10 minutes ( to keep on “Dom”) until the oil separates.

Enjoy with rice, pulao , khichuri or parata..I love it with polau and khichuri ..

001