Bhuna Keema (Ground Meat with Spices)
This is a simple dish of ground meat slow-cooked with spices. At first glance the list of ingredients seems long, but most are Indian pantry staples. Generally, whole spices are added to keema. I prefer to add them in powdered form (the whole spices are a bit of a pain to pick out at the end and I don’t like accidentally biting into a clove or cardamom whilst eating). Sometimes, green peas or potatoes are also added to the mince. I prefer it without.
Bhunal keema can be served with rice, rotis, parathas or pav. I usually top it with some boiled eggs for the boys. My favorite way to enjoy it is with some steamed rice, piping hot tomato rasam and a dollop of ghee (I like to mix them up in a bowl and eat it like soup). If I am slightly under the weather or craving some extra comfort, this combination always hits the spot. The keema tastes better a day after it is made once the flavors have had a chance to seep into the meat (you may need to add a little water when you reheat it).
Recipe
Bhuna Keema
(Serves 4)
Ingredients
500 grams goat or lamb mince, lightly rinsed and drained
2 tbsp ghee
1 cup finely chopped red onion
1 finely chopped green chilli
1/2 tsp sugar
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp ground cumin
1 1/2 tbsp ground coriander
3/4 cup fresh tomato purée (from 2 large tomatoes)
1/2 tsp kashmiri red chilli powder
1 tsp garam masala powder
Salt to taste
1/2 tsp garlic powder (optional)
1/2 tsp red chilli flakes
1/2 tsp ground green cardamom
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
1/8 tsp ground cloves
2 tsp fresh lemon juice
1 1/2 tsp kasoori methi, lightly roasted and crushed
2 tbsp plain yogurt
3 tbsp chopped cilantro, divided
Method
In a wide, heavy-based pan or Dutch oven, melt the ghee over medium heat. Add the chopped onion, green chilli and sugar. Sauté until the onion turns translucent.
Add the ginger-garlic paste and fry until the raw smell disappears.
Add the turmeric, cumin and coriander powders. Fry for 2-3 minutes, stirring frequently. Add the tomato purée and Kashmiri red chilli powder. Cook for 8-10 minutes.
Add the drained mince. Turn up the heat and stir-fry for 10-12 minutes (the meat will change color).
Add the garam masala and season to taste with salt. Turn the heat down to medium-low and continue to cook the mince, stirring occasionally for 15-18 minutes (there is no need to add any water as the mince will leave some liquid of its own).
Add the garlic powder, red chilli flakes, ground cardamom, cinnamon, pepper and cloves. Cook for an additional 10-12 minutes.
Finally, add the lemon juice, crushed kasoori methi, yogurt and 2 tablespoons of chopped cilantro. Turn up the heat to high and stir continuously for 2-3 minutes.
Turn off the heat and cover with a lid. If you want the keema to be a little less dry, increase the quantity of yogurt to 1/4 cup and add a few tablespoons of hot water at this point.
Allow the keema to sit for about an hour. Reheat before serving. Garnish with chopped cilantro, fried onion or boiled eggs and enjoy.
