In the Bhuna style of cooking the meat is pan-fried/seared with a gravy/sauce made of dry-roasted whole spices along with flavorful spice-mix and yogurt. This process of cooking with the sauce in a medium-hot pan ensures that all the beautiful spice notes are well-instilled in the meat.

You can do this curry with the meat of your choice (mutton/lamb or beef). Depending on the meat quality, it takes around 45 minutes to an hour to finish off on medium-low flame. Cover and let it simmer until the sauce is almost reduced; best experienced with some flavored rice or any kind of Indian flat bread.

You need –

• Mutton/lamb/beef – 750 grams, cut into
• Onion – 2 nos, finely chopped
• Ginger & garlic paste – 2 tablespoons
• Green chili – 2-3 , chopped
• Yogurt – ½ cup
• Chili powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Turmeric powder – 1/ teaspoon
• Garam Masala powder – 1.5 teaspoons
• Bay leave – 1
• Back cardamom – 1
• Shahi Jeera – ½ teaspoon
• Sunflower  oil – 2 tablespoon or as required
• Salt to taste

How to-

Heat oil in a heavy bottom pan, add whole spices (cardamom, Shahi jeera and bay leave) and cook till its fragrant. Add onions and cook till it turns deep brown, stirring constantly and ensure that it doesn’t burn. Add ginger-garlic paste and cook till the raw smell is gone, for about 2 minutes.

Add chili powder, coriander powder, turmeric powder and garam masala powder, and cook till the oil start to separate or for about 2 minutes. Reduce the heat, add yogurt and gradually stir continuously till its well-combined. Continue with adding the meat and salt to taste. Increase the heat and fry the meat for about 10-15 minutes or till the oil starts to separate.

Stir in ¾ -1 cup of water, cover and reduce the heat to low. Simmer this for about 50 mins – 1 hr or till the meat is tender. This is a dry dish so add water accordingly.

Garnish with fresh coriander leaves and serve warm with rice or any Indian flat bread!