Beef Bhuna Bangladeshi Curry

Tap an ingredient or step to check it off.

1. 1Step 1: Slice the green chillies as finely as you can.
2. 2Step 2: Chop the ginger and garlic into as fine a dice as you can manage.
3. 3Step 3: Peel, top and tail the onion, then cut it in half before slicing into 1cm (just under ½") thick half-moon shapes.
4. 4Step 4: Cut the beef into 3-4cm (1½") cubes.
5. 5Step 5: Heat the ghee in a 24cm or 10" saucepan over a medium heat. Add the chilli, ginger and garlic and cook gently for 30 seconds.
6. 6Step 6: Throw in the onions and cook for 5 minutes.
7. 7Step 7: Add in the cumin, ground coriander, chilli powder, turmeric and garam masala and stir to toast for 60 seconds.
8. 8Step 8: Roughly chop the tomatoes into a 1.5cm (½") dice.
9. 9Step 9: Add the tomatoes, tomato puree, sugar and water and cook for 10 minutes.
10. 10Step 10: When the tomatoes have begun to break down and the sauce has thickened a little, season your beef generously with salt.
11. 11Step 11: Add the seasoned beef to the pan with the fenugreek leaves and stir.
12. 12Step 12: Cover with a lid and cook covered on a low simmer for 60 minutes.
13. 13Step 13: Remove the lid and cook for a further 90-120 minutes on low until the sauce is thick and unctuous.
14. 14Step 14: Stir the curry every 12-15 minutes for this last hour, adding a splash of water if needed to keep it all moist.