Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Ginger-Cumin Beef Curry
Bhuna is a type of South Asian curry that’s especially intense and flavorful because the aromatics and a generous amount of spices are fried in oil and only a little liquid is added to simmer the meat. In addition, over the course of cooking, the liquid is allowed to reduce, resulting in deep, bold, concentrated flavors and a thick, rich sauce. According to some sources, the term bhuna refers to the cooking technique employed to make the dish. The Instant Pot is well-suited to making bhuna-style beef curry: the pressure cooker function cooks the meat without any added liquid at all and the slow cooker function simmers it gently and steadily with only a small amount of added moisture. We suggest serving the curry garnished with thinly sliced red onion and with basmati rice on the side.
tablespoons ghee or neutral oil
medium yellow onions, finely chopped
01On a 6-quart Instant Pot, select More/High Sauté. Heat the ghee until shimmering, then add the onions. Cook, stirring occasionally, until softened and browned, 10 to 12 minutes. Add the ginger, garlic, cardamon, cumin, coriander, cloves, peppercorns and bay, then cook, stirring, until fragrant, 1 to 2 minutes. Add the tomatoes, chilies and ½ teaspoon each salt and pepper. Cook, scraping up any browned bits, until the tomatoes begin to release their liquid, 2 to 3 minutes. Add the beef and distribute in an even layer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT