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 Qeema - Potatoes & Minced meat curry

Ask any Pakistani about Allo Qeema and he/she will tell you with a delightful smile as how they have enjoyed eating allo qeema since their childhood either with flat bread, naan, rice, paratha or with toast. Everyone has their own preference as how to enjoy allo qeema. The delight allo qeema brings to the table can only be experienced on a Pakistani dinner table. Ammi always used minced goat meat to make this at home. Minced beef is used as well. The leftover qeema is stuffed between the layers of toasted bread and enjoyed in the lunchbox or as a snack or eaten with a paratha the next morning. 

I am happy to share this Pakistani recipe that usually has the highest approval rating from everyone at home. The other variations of this dish include pairing qeema with peas, fried bitter gourd, fried okra and French beans. I prefer to eat it with home made chappati - flat bread or Tandoori Naan. Here is the recipe.

Ingredients:

Oil – 5 tbsp ( i use Sunflower oil)

Minced beef – 250 gms (you can use goat mince as well) Wash it in a sieve lined with chiffon cloth before use)

Potatoes – 2 medium sized (Medium diced)

Tomatoes – 1 cup pureed (fresh)

Onions – 1 cup (finely chopped)

Ginger Garlic Paste – 1 tbsp

Green chilies – 2 medium

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Cinnamon stick – 2

Black Cardamom – 2

Cloves – 6-8

Whole Dried chili – 2-3

Chili powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Salt – ½ tsp (adjust according to taste)

Method:

1. Heat the oil in a pan. Add onions and cook till they become translucent.
2. Add ginger garlic paste, cumin seeds, mustard seeds, whole dried chili, cinnamon stick, cloves and cardamoms. Cook for a minute or so till the ginger garlic is cooked.
3. Add minced beef and cook on high heat till it changes color and water dries up. It will take around 10 mins.
4. Once the minced beef changes color, add tomato puree, chili powder, salt, turmeric powder and cumin powder. Mix thoroughly. Cook for 5 mins.
5. Add diced potatoes and green chilies (whole green chili for less heat, chopped for more heat).
6. Cook for 5 mins on high heat.
7. Add a cup (250 ml) of water to this mixture. Let it boil once and then lower the heat to a gentle simmer. Cover the pan.
8. The potatoes should take 20-25 mins to cook. The water should dry up with very little juice in the pan which will look like gravy. The oil should separate from the gravy indicating the food has been cooked.
9. Dish out in a serving bowl and garnish with fresh coriander. I love eating it with freshly made flat bred/chappati/roti.