Beef Sukka/ Lamb Bhunna
photo by desi halwaai
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 1⁄2 kg beef (Preferably undercut)
- salt (To taste)
- 2 teaspoons red chili powder
- 1 medium onion
- 1 medium tomatoes
- 1 inch ginger
- 4 garlic cloves
- 2 tablespoons mustard oil
- water
- 5 black peppercorns
- 3 cloves
- 1 brown cardamom
directions
- Marinate Beef with salt and red chili powder. Refrigerate for 4-5 hours.
- Slice one medium size onion, one tomato, one inch ginger and 4 cloves of garlic.
- Heat 2 tbsp of mustard oil and put 1 and 2 in it and bhunno till oil is separated from the meat.
- Add water. Now add 5 black peppercorns, 3 cloves, 1 brown cardamom, and ½ tsp cumin seeds.
- Boil. When boiling cover and simmer it on low flame for about ½ hour.
- Open cover and reduce water till sukka beef/lamb bhunna is ready.
- Serve hot with fried rice.
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RECIPE SUBMITTED BY
I live in India. Born in a small dusty town of Punjab, I have been brought up in India's economic capital Bombay (now Mumbai). The family's daily diet was the delicious food churned out by my mother. I owe all my cooking skills to her. I have been cooking some of the dishes which she learnt from her father, a rustic farmer from the plains of the Punjab. Although, I have been cooking only meat and fish dishes till date i intend to learn some vegetarian dishes too.