Beef & Mushroom Bhuna Curry

Bhuna curry is known for its rich and aromatic flavours that come from slow-cooking spices until they blend perfectly with the main ingredients. Among the myriad of bhuna variations, Beef & Mushroom Bhuna Curry stands out for its robust taste and satisfying texture, making it a favourite for those who enjoy hearty meals.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Culinary Collection
Cuisine Indian
Servings 6


  • 1 kg stewing beef on the bone cut into chunky pieces
  • 2 large onions diced
  • 1 tbsp fresh ginger grated 
  • 4 cloves 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 Portabello 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 



  • Heat a drizzle of olive oil in a large Dutch oven. 
  • 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 together. 
  • 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 cook 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