Bhuna is a highly spiced yet quite mild curry with lots of complex flavours and a bit of tang from the use of tamarind in the sauce.
The name describes the cooking technique of first frying the onions, garlic and spices in hot oil to form a dark, brown paste then adding the meat resulting in a dark brown, intensely-flavoured thick sauce coating the tender meat. It makes a great meal with a cooling tomato raita on the side.
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MARINADE SPICES: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
BHUNA GROUND SPICES: Tamarind powder (tamarind, starch), toasted cumin seeds, coriander leaf, black cardamon, green cardamon, clove, garlic, ginger, cumin, coriander, black pepper, cinnamon, cloves, mace, bay, nutmeg
RAITA BLEND: Coriander leaf, mint leaf