Bhuna

Bhuna is a South Asian technique, originating in Bengal, for cooking meat into a slow-roasted, dry style of curry with a thick, dark sauce. An onion, garlic and ginger paste is fried in oil until soft, then meat is added and braised at length in a deep, heavy round pan called a karahi, with the sauce steadily reducing and thickening rather than staying thin, so the finished dish takes on a dark color and concentrated flavor rather than a wet gravy. The technique is widespread in Pakistani cooking and especially prominent in Bangladeshi and British Indian restaurant cooking.