Bhuna Keema is a rich, dry-style minced meat dish slow-cooked with spices until the oil separates and flavors deepen. “Bhuna” refers to the method of frying and reducing the masala until thick and intensely flavored. It’s a popular dish across Pakistan and North India, perfect for pairing with naan, paratha, or rice. This recipe serves 4.
Ingredients
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500g minced beef or mutton (with some fat for better taste)
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2 tablespoons oil or ghee
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2 medium onions, finely chopped
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2 teaspoons ginger-garlic paste
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2 tomatoes, finely chopped
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2 green chilies, chopped
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1½ teaspoons salt (or to taste)
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1 teaspoon red chili powder
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½ teaspoon turmeric powder
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1 teaspoon coriander powder
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1 teaspoon cumin powder
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½ teaspoon garam masala
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½ teaspoon black pepper
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Fresh coriander and ginger (julienned) for garnish
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Optional: ½ cup peas or 1 small potato (cubed and pre-boiled)
Instructions
1. Heat the base
In a heavy-bottomed pan, heat oil or ghee. Add chopped onions and cook on medium heat until golden brown.
2. Add aromatics and spices
Stir in ginger-garlic paste and sauté until the raw smell disappears. Add chopped tomatoes and green chilies. Cook for 5–6 minutes until tomatoes soften.
3. Fry the spices
Add salt, red chili powder, turmeric, coriander, cumin, and black pepper. Mix and cook until the oil starts to separate from the masala.
4. Add the keema
Now add the minced meat and break up any lumps. Fry it well with the masala for 10–15 minutes. Keep stirring until the keema changes color and absorbs the spices.
5. Simmer and cook
Lower the heat. Cover and cook for another 15–20 minutes, stirring occasionally. You can add peas or boiled potatoes at this stage, if using. Cook until the mixture is dry and flavorful.
6. Finish and garnish
Sprinkle garam masala, stir and cook for another 2–3 minutes. Garnish with fresh coriander and julienned ginger.
Serving Suggestion
Serve Bhuna Keema hot with naan, paratha, or even toasted bread. It also goes well with plain basmati rice and a side of salad or raita. Great for both everyday meals and guests.
