Beef Sukka Lamb Bhunna Recipes

Steps:

• Marinate Beef with salt and red chili powder. Refrigerate for 4-5 hours.
• Slice one medium size onion, one tomato, one inch ginger and 4 cloves of garlic.
• Heat 2 tbsp of mustard oil and put 1 and 2 in it and bhunno till oil is separated from the meat.
• Add water. Now add 5 black peppercorns, 3 cloves, 1 brown cardamom, and ½ tsp cumin seeds.
• Boil. When boiling cover and simmer it on low flame for about ½ hour.
• Open cover and reduce water till sukka beef/lamb bhunna is ready.
• Serve hot with fried rice.

Steps:

• Cut the beef into bite size pieces. Chop the onion and green chillies grind the coconut.
• Make a paste of lemon juice, chilli powder and garam masala .
• Coat the beef with this masala and keep it aside.
• (The lemon juice in this mix will make the meat softer.).
• Heat oil in the pan, add chopped onion, sliced chilli, when the onion turns golden brown add the remaining 1 tsp ginger garlic paste, chilli powder and coriander leaves cook for another 2 minutes.
• Now add the masala coated beef to it and stir fry till the meat turns brown, reduce the flame, cover the pan. The meat will get cooked in the water it releases.
• When the meat gets cooked 3/4th percent check for salt.
• Add the ground coconut/coconut cream cook till the liquid evaporates and the meat becomes soft.
• Add the dried coconut pieces.
• Garnish it with mint or few sprigs of coriander leaves.

Steps:

• Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes until the aromas are released. Add the onions and brown over a high heat for 10-15 mins, stirring occasionally.
• Add the beef, along with the ginger and garlic. Fry until the meat is browned on all sides, about 10 mins. Stir in 1½ tsp salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook over a low-medium heat for about 5 mins, or until the tomatoes are soft.
• Mix the bhuna, cover again and simmer over a low heat for a further 1-1½ hrs, until the beef is tender. (The timing depends on the size of the beef pieces.) If the curry begins to look a little dry while cooking, top up with water.
• Pour in a little water to loosen the curry - how much is up to you, the more you add, the thinner the sauce will be. Boil for 7-10 mins, then scatter over the coriander and sliced ginger, and serve immediately.

Steps:

• To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
• For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
• Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
• Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.