Bhuna Qeema With Khara Masala Minced Meat With Whole Spices Recipes

BHUNA QEEMA WITH KHARA MASALA (MINCED MEAT WITH WHOLE SPICES)

Steps:

• Heat oil and fry onions till golden brown.
• add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute.
• add in garlic and ginger paste, fry another minute.
• throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color.
• add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes.
• remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes.
• add coriander leaves and whole green chillies, stir well. then cover and turn off heat.
• Serve hot, garnished with chopped mint leaves.

BEEF BHUNA

Steps:

• Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes until the aromas are released. Add the onions and brown over a high heat for 10-15 mins, stirring occasionally.
• Add the beef, along with the ginger and garlic. Fry until the meat is browned on all sides, about 10 mins. Stir in 1½ tsp salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook over a low-medium heat for about 5 mins, or until the tomatoes are soft.
• Mix the bhuna, cover again and simmer over a low heat for a further 1-1½ hrs, until the beef is tender. (The timing depends on the size of the beef pieces.) If the curry begins to look a little dry while cooking, top up with water.
• Pour in a little water to loosen the curry - how much is up to you, the more you add, the thinner the sauce will be. Boil for 7-10 mins, then scatter over the coriander and sliced ginger, and serve immediately.