Pakistani Style Stir Fried Spicy Minced Meat – Bhunna Qeema

As a kid I was never a mutton/beef or milk fan. I got tons of scoldings from Ammi and Nana (Maternal grandfather) for that. I was told I will never grow tall enough or excel in class or be physically fit. Turns out I achieved all of that without eating much meat protein throughout my adolescent years. Something else happened as well! As I became an adult and moved away from Pakistan, the flavors and tastes that I took for granted came back to me as a longing. I missed eating the very things I despised as a kid. Mutton was one of them! 

While living in London, when I ventured out to find ingredients to fulfill that longing, I figured no matter how I cook the locally sourced meat, it will always have a nasty smell. There was plenty of lamb but hardly any goat meat that I was accustomed to. That was pretty disappointing!

Living in Manila the situation was worse. Locals don’t eat lamb or goat meat as it’s considered too expensive. Hence no one breeds these animals there. Whatever was available was ridiculously expensive and always had a nasty smell even after cooking. I eventually became a vegetarian but not by choice!

Coming to Pakistan means I can enjoy trouble free meat eating in moderation which I have been doing. This bhunna qeema is dry yet juicy and the husband loves it! This time around when I made it, it got a nod from Abbu as well. Here is the simple recipe. Hope you will enjoy it!

Ingredients:

Minced Mutton – 1 kilo

Oil – ½ cup

Onion – 1 Large (Finely Chopped)

Tomatoes - 3 Mediums (Chopped)

Ginger Garlic Paste (freshly made) – 1 Tbsp Heaped

Roasted Cumin Seeds – 1 Tsp heaped (crushed)

Roasted Coriander seeds – 1 Tsp heaped (Crushed)

Cinnamon Sticks – 2 (1 ½ inches long)

Black Cardamoms – 3 whole

Cloves – 6

Whole peppercorns – 6 -8

Whole red chilies – 3-4 (round ones) or 2 regular dried ones.

Green Chilies – 3 Medium sized

Fried Onions – 3-4 Tbsp

Yogurt – 5 Tbsp

Salt – 1 tsp

Chili Powder – ½ tsp

Turmeric – ¼ tsp.

Fresh Ginger – 1 inch Julienne

Fresh Coriander – for garnish (handful)

1. Put the minced meat in a tea towel and wash under running water for a couple of minutes. Let it sit for about 20 mins till the water drains. Squeeze the water out as much as you can before cooking.
2. Heat the oil in the pan and add chopped onions to it.
3. Wait till it becomes translucent, now add cinnamon, cardamom, cloves, peppercorn, crushed cumin and coriander seeds, whole red chilies and ginger garlic paste. Cook till everything changes color to gentle brown.
4. Squeeze water out of the minced meat. Add it to the onions and cook it till it changes color to brown.
5. Add salt, chili powder and turmeric. Mix further and dry half of the liquid in the pan.
6. Add tomatoes and 2 green chilies and cook for 2-3 mins on high heat.
7. Add yogurt and mix. Reduce heat, cover the pan and let it cook for 20-25 mins till the tomatoes break down completely and yogurt disappears.
8. Add half of the ginger, fried onions and remaining chopped green chilies. Cook for 2 mins.
9. Garnish with fresh coriander, remaining ginger and fresh green chilies. This can be served with homemade flat bread, naan or even paratha for brunch.

The left over qeema makes an awesome stuffing for Qeema Paratha for breakfast or brunch the next day. Same filling can be used to make stuffed samosas at home. 

Pottery By : Blue Saint 
www.thebluesaint.com

Allo Gosht & Thunder Cats

I was about 13 when Pakistan's first private television channel - NTM started broadcasting. Thunder cats became my favorite cartoons back then. The Thunder Cats used to be aired around dinner time. Meaning all of us siblings will be fixated around the tv while having dinner. Ammi gave up on trying to station us at the dinner table while our favorite cartoons were on. Our favorite dinner was potato and meat curry served with a paratha while watching our favorite cartoons. Life was perfect!

It still amazes me how a 13 year old could eat parathas without any guilt or even a remote thought of weight gain. Now i feel that even the thought of having a buttered paratha adds couple of pounds to ones waist. I am sharing my favorite curry recipe in the loving memory of my favorite cartoons, guilt free Paratha eating and being a 13 year old.  At the same time i am thankful to the cosmic forces for letting my generation grow up without Hanna Montana. 

Maryam this is for you. Thank you for sending me down the memory lane.

Potato and meat curry can be served with pea pulao, home made chappati - flat bread or buttered paratha. 

Ingredients:

Mutton – 250 gms (6-7 pieces)

Onions – 250 gms (4-5 medium – finely chopped)

Tomatoes – 150 gms ( 3 medium – pureed)

Ginger Garlic Paste – 1 Tbsp

Potatoes – 350 gms (3 Medium – peeled and diced)

Oil – 5 Tbsp

Cumin seeds – ½ tsp

Methi Seeds/ Fenugreek seeds – ½ tsp

Cinnamon sticks – 2 (2 inch each)

Black Cardamom – 2 pieces

Chili Powder – ½ tsp (adjust to taste)

Cumin Powder – ½ tsp

Salt – ½ tsp (adjust to taste)

Water – 3 ½ cups

Garnish: Dried Methi(dried fenugreek leaves)- ½ tsp, garam masala (2 pinches), chopped coriander.

I use pressure cooker to cook the meat as it reduces cooking time. If you want to do it without pressure cooker, it can take up to an hour for cooking the meat alone. 

Method: 

1. Heat oil in a pressure cooker, add onions and let them become translucent.
2. Add ginger/garlic paste, cumin seeds, cinnamon, black cardamom and fry for a minute.
3. Now add meat and fry till it changes color to brown.
4. Add tomato puree and cook for 2-3 minutes.
5. Now add 350 ml ( 1 ½ cups) of water and put the cover on to pressure cook.
6. The pressure cooking time for the meat depends on the meat itself. I needed about 15 minutes of pressure cooking to cook the mutton I had. (You might need more or less).
7. After 15 mins depressurize the cooker under cold water and open it.  Check if the meat is tender or not. (If it is not done yet then pressure cook it further for 5-10 mins. Replenish with a little bit of more water.)
8. Once the meat is tender then remove the meat from the cooker and let it rest in a plate while you work on the gravy. This ensures that the meat does not break down in further cooking.
9. Now increase the heat and dry up the water in the mixture. It should become thick and the oil should come out on the sides (see the photo).
10. Now add potatoes and the already cooked meat. Add 450ml (2 cups) of water and let it boil on high heat.
11. Once it starts boiling reduce the heat and let it simmer. The aim is to cook the potatoes and the oil comes up on the surface. It can take between 15-25 mins(see the photo).
12. Once done garnish with dried methi, 2 pinches of garam masala and fresh coriander leaves.