A good bhuna is all about patience. The meat cooks in its own juices and a little oil until the masala darkens and clings to every piece.

You will need

• 1 kg Live Fresh boneless beef, cut into 1-inch pieces
• 3 large onions, thinly sliced
• 2 tbsp ginger paste and 1 tbsp garlic paste
• 1 tsp each of turmeric, chilli and cumin powder; 2 tsp coriander powder
• 2 bay leaves, 4 cardamom, 1 cinnamon stick, 4 cloves
• ½ cup mustard oil, salt to taste

Method

1. Heat the oil and fry the whole spices until fragrant. Add the onions and fry until deep golden.
2. Add the ginger, garlic and powdered spices with a splash of water and cook until the oil separates.
3. Add the beef and salt. Stir on high heat for 5 minutes, then cover and cook on low for about an hour, stirring now and then.
4. Uncover and keep stirring until the gravy is thick and dark. Finish with a pinch of garam masala.

Serve with plain rice or paratha.