Bhuna Mutton Keema (Fried Mince Meat)

One of my all-time favorite dishes that never fail to impress the guests is Bhuna Mutton Keema. Originating from the vibrant culinary landscape of the Indian subcontinent, this mouthwatering masterpiece boasts a rich history steeped in tradition and flavor. Tender minced meat is cooked along with an aromatic blend of spices and a medley of ingredients carefully balanced to create that harmonious symphony of flavors imbued with layers of complexity and depth. The flavors meld together harmoniously, resulting in a rich, thick gravy that clings to every morsel of meat. Each spice used in the dish plays a crucial role in elevating the dish to culinary perfection. The word ‘bhuna’ refers to the cooking method of slow-cooking the ingredients until they reach a thick, luscious consistency, while ‘keema’ simply translates to minced meat. Bhuna Mutton Keema has its roots deeply embedded in the culinary traditions of Indian and Pakistani households for generations, and is valued for its versatility as well as ability to stretch a small amount of meat to feed a large family. With influences from Mughal cuisine to regional specialties, the dish has evolved over time, adapting to local tastes and ingredients while retaining its essence of robust spices and hearty textures. The ‘bhuna’ was traditionally used to tenderize tougher cuts of meat and enhance their flavor, resulting in a dish that is bursting with savory goodness. Great food isn’t just about sustenance—it is about creating moments of joy and celebration, one delicious bite at a time. This dish is incredibly customizable. Enjoy this dish with fluffy naan bread, steamed rice, or as a filling for savory pastries. Feel free to adjust the spice levels and ingredients to suit your personal preferences. Check out the different serving and presentation methods in the Notes section below @sarchakra

PREP TIME:10 mins

COOK TIME: 35 mins

YIELDS: Serves 4

Ingredients

• Goat Keema 1 lb
• Oil ½ cup
• Salt to taste
• Turmeric 2 tsp
• Whole peppercorns 20
• Garlic cloves 20
• Ginger pieces big
• Cinnamon 1 inch
• Green cardamom 4-5
• Black cardamom 1
• Bay leaves 2
• Cloves 6-7
• Mace 1
• Onion 3, thinly sliced
• Green chilies 8-10 chopped
• Coriander powder 1 tbsp
• Sour cream 3 tbsp

Method

• Make a paste of green cardamom, black cardamom, whole peppercorns, cinnamon, cloves, mace, garlic, ginger. Keep aside.
• Add oil to the pan. Add chopped onions. Cook for a couple of minutes. Add Keema. Fry 5 mins in high flame. Add bay leaves and salt.
• Add the prepared paste. Add coriander powder and turmeric. Mix everything well. Cover and cook for 20 mins. Keep the flame low.
• Once the meat is cooked, add the chopped green chilies. Cook on high flame till the liquid evaporates.
• Add sour cream. Fry on high flame for a few minutes till the oil starts to separate. Bhuna Keema is ready.
• Serve Bhuna Keema with steamed rice or fragrant basmati rice for a comforting and satisfying meal. You can also accompany it with warm, fluffy naan bread or roti for a traditional touch.

Notes

You can use Greek yogurt if you don’t have sour cream.

If you don’t like the fat that renders into the curry, you can easily drain it out or saok with paper towel before serving the meat.

The dish works best when it is spicy so I’ve used a lot of chilies. You can make it mild but usually Indian street food is quite spicy and that is just one of its appeal!

Hollow out bell peppers, tomatoes, or even zucchinis, and fill them with Bhuna Keema. Bake until the vegetables are tender and the flavors meld together. This not only adds visual appeal but also introduces a delightful contrast of textures.

Make homemade parathas stuffed with Bhuna Mutton Keema into rolled-out dough. Pan-fry until golden brown and serve with yogurt or your favorite chutney for a hearty and satisfying meal.

Spread Bhuna Mutton Keema onto a warm tortilla or flatbread, top with crunchy lettuce, sliced onions, and a dollop of yogurt or mint chutney. Roll it up tightly and enjoy a flavorful and portable meal on the go.

Fill pastry puffs or samosa shells with Bhuna Mutton Keema for a delicious appetizer or snack. These bite-sized treats are perfect for parties and gatherings, and they are sure to be a hit with guests.

Use Bhuna Mutton Keema as a topping for homemade pizza along with sliced onions, bell peppers, and cheese. Bake until the crust is crispy and the cheese is melted for a fusion twist on a classic favorite.

Toss Bhuna Mutton Keema with mixed greens, diced cucumbers, tomatoes, and a squeeze of lemon juice for a refreshing and flavorful salad. Garnish with fresh herbs like cilantro or mint for an extra burst of flavor.

Incorporate Bhuna Mutton Keema into a fluffy omelette along with onions, tomatoes, and green chilies for a protein-packed and satisfying breakfast or brunch option.

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