Pakistani Bhuna Mutton Keema Recipe|Step by step

Step by step recipe of Pakistani bhuna mutton keema recipe with photos of each step.

Bhunna means to fry on high flame so when mince meat is fried with spices on high flame, the result is bhunna qeema / keema / kheema. It is a most common mince meat dish cooked in every Pakistani home.

It is also great as picnic food; ideal for canning food on travel and stays good on room temperature for several hours.

This is soul survival food that is very adaptive and can  be added in pies, mince lasagna, rolls, sandwiches, samosa, filling, Bohra lasanyo or aloo pities. Plus it is super easy and simple to cook. Best tasting bhunna qeema is made with 20% fat beef mince. However, for healthy option you may take low fat, mutton leg mince.(That’s what I used.)

The trick is to fry and fry mince until you see a golden brown ting in qeema and oil separates profusely. This is like searing  and is called bhuna ( bhun-na) in Urdu.  Serve it with nan, chapti or roti, raita and some fresh kachumbar salad.

Few other keema recipes you might like.

Soft ad juicy Keema cutlets

Lagan ki Seekh

How to make  Pakistani bhuna keema recipe

Pakistani bhuna Mutton Keema recipe

Some keema and hot chapati can make  a hearty lunch.

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings : 4

Calories: 650kcal

Author: Mariam Sodawater

Ingredients

• 500 gm mince beef / mutton – keema
• ½ cup oil – ,(see notes 2)
• 250 gm onion or 2 cup sliced onion
• 3 medium tomatoes

Spices

• 1 tablespoon whole cumin – (sabut zeera)
• 1 ½ tablespoon coriander seeds – (sabut dhanya)
• ½ tablespoon chilli flakes – (kooti lal mirch)
• 4 cloves – (laung)
• 8-10 black pepper – (kali mirch)
• ½ inch cinnamon stick – (dal cheeni)
• 1 whole black cardamom – (bari elaichi)
• 1 tablespoon green chili paste
• ½ tablespoon garlic paste
• ½ tablespoon ginger paste

Other

• 2 tablespoon lemon juice
• ½ cup yogurt – (dahi), whipped
• 2 tablespoon butter – ,optional

Garnish

• 3-4 jalapeno peppers – (darmiyani hari mirch), thick slices
• 2 inch ginger – (adrak), julienne
• ¼ cup fresh Coriander – (hara dhanya), chopped
• ¼ teaspoon black pepper powder – ,freshly grounded

Instructions

• Wash mince meat and put in a strainer to drain excess water, set aside
• Dry roast cumin and coriander seed together in a pan. Let it get cool, then make powder of it.
• Fry the onions in oil until golden brown.
• On medium heat add coriander and cumin powder, clove, cinnamon, cardamom , black pepper, red chili flakes, ginger paste, green chili paste and garlic paste. Fry for few seconds.
• Add chopped tomatoes and salt, mix well and cover. Cook for 2-3 minutes.
• Next, add mince meat, mix well and cover again. Cook for 12 minutes on medium heat.
• Add whipped yogurt and lemon juice. Burn the excess water.
• Add butter and fry (bhunna) qeema on medium high flame, until oil separates.
• Add pepper powder, sliced jalapeno, fresh coriander and ginger slices for garnish.

Notes

If making kheema for picnic or travel or canning, add more oil while cooking.

You can always remove extra layer of oil from top after heating but the oil layer on top protects food from spoiling.

You may add less or more oil as per your taste. With some left over keema you can make tasty Bohra Lasanyo breakfast.

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keema recipe