Bhuna hua keema,Due to the browning method and subsequent braising of the ground meat curry to increase the ingredients, this Pakistani keema recipe has an incredibly rich flavour. Bhuna means to stir-fry over a high flame, hence bhuna hua keema is created when minced beef and spices are fried over a high temperature.

Whether for breakfast, lunch, a mid-afternoon snack, or dinner, this perennial favourite never fails to satisfy.

The Principal Dish One of our specialties is Bhuna Hua Keema, which we prepare by meticulously bhunoing it before making a keema out of it.

Two pavs, a lime, and onions are provided with this entrée.
So host a feast for all the kheema fans you know.

Ingredients:

1: Goat or Cow meat 1/2 kg

2: Crushed Garlic ginger 1tablespoon

3: Roasted white cumin- 1/2 tsp

4:Ground turmeric 1/2 teaspoon

5: onion chopped 5 pcs

6: ground black pepper. according to taste

7: Some salt

8: oil 3 tablespoon

9: ginger (kaduksh)

10: Coriander chopped for garnishing

Method:

Heat oil in a wok.

Add garlic, ginger and cook for a few minutes.

Add turmeric,coriander, white cumin, salt and black pepper to it.

And cook till the meat is dissolved and the water dries up.

Add green chillies to it and after cooking for some time, take it out in a dish.

Serve the delicious Bhuna hua keema garnished with ginger and coriander.