Re: The desi “Bhoon-na” of the food !
I respectfully disagree, bhoon fry is only for taste and even at bhoon fry at intense heat the meat can be raw inside and have bacteria. Many here eat blood dripping steaks. Meat needs to be cooked to internal temperature of 160F and can be achieved without bhoona. Desis bhoona to mask the meatiness taste, many converted from Hinduism and were uncomfortable with meat tasting like meat so lets drown it in ginger garlic, onion and tomatoes until we cant taste what we actually cooked.
In western recipes you just brown the meat to retain moisture in meat.