Recipe of the day: Beef and mushroom bhuna curry

Among the myriad of bhuna variations, beef and mushroom bhuna curry stands out for its robust taste and satisfying texture, making it a favourite for those who enjoy hearty meals.

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Course: Culinary Collection

Cuisine: Indian

Serves: 6

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Ingredients

• 1kg stewing beef on the bone, cut into chunky pieces
• 2 large onions diced
• 1 tbsp fresh ginger, grated 
• 4 cloves of garlic, grated 
• 6 cardamom pods
• 6 bay leaves
• 4 cinnamon sticks
• ½ tsp fenugreek seeds
• 1 tbsp medium curry powder
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder
• 1 tsp ground turmeric
• 4 large tomatoes diced
• 6 large Portobello mushrooms cut into chunky wedges  
• 2 cups basmati rice
• 3 cups water
• 2 tsp salt
• Fresh coriander leaves to serve
• Roti or naan to serve 
• Olive oil for cooking
• Salt and pepper to taste 

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Method:

• Heat a drizzle of olive oil in a large Dutch oven. 
• Season the beef pieces with salt and pepper. 
• Brown the pieces of beef in batches. 
• Remove and set aside. 
• Add the onions to the pot and cook until soft. 
• Add the ginger, garlic, and all of the spices. 
• Cook for a minute or two until very fragrant.
• Add the tomatoes. 
• Cook for a minute until the tomatoes begin to break down.
• Add the beef to the pan along with 1 cup of water.
• Stir to mix everything. 
• Cover with a tight lid and simmer over low heat for 1-2 hours, depending on the cut of beef, until tender. 
• If the curry begins to look a little dry while cooking, top up with water.
• This type of curry is meant to have a very thick, well-reduced sauce. 
• While the curry is cooking, add the rice to a medium-sized pot.
• Pour in the water and salt.
• Bring to a boil. 
• Cover with a lid and turn the heat down to a low simmer.
• Cook for 13 minutes, until all of the water is absorbed and the rice is tender.
• Remove from the heat and leave for another 5 minutes.
• Fluff the rice with a fork and keep warm until serving. 
• When the beef has about 30 minutes to go, add the chunky portobello mushrooms and mix. 
• Finish the cooking until the beef is tender and the portabellos are cooked through and have absorbed the curry flavour. 
• Taste to adjust seasoning. 
• Serve the curry on the fluffy basmati rice with fresh coriander and some warm roti on the side. 

Recipe supplied by: mushroominfo.co.za