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Bhuna Keema

A rich and delicious accompaniment to pav/pao (dinner rolls), chapathis, roti, naan or pulao.  
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 500 grams beef or mutton mince (ground meat)
  • 2 big onions (approx 250 grams) finely chopped
  • 2 medium-sized tomatoes (approx 250 grams) finely chopped
  • 1-1/2 tablespoons ginger & garlic paste
  • 1 tablespoon cumin seeds
  • 1-1/2 tablespoons coriander seeds
  • 6-7 peppercorns
  • 1 black cardamom
  • 4 cloves
  • 1- inch stick of cinnamon
  • 1-2 green chillies slit (optional but recommended)
  • 2 tablespoons tomato puree if required
  • 2-4 teaspoons Kashmiri red chilli powder (adjust to taste)
  • 1/2 - 3/4 cup oil
  • 1 teaspoon lime juice
  • 1/2 cup chopped coriander leaves
  • 1 inch piece ginger cut julienne
  • 1 green chilli, to garnish (optional)
  • salt to taste


  • Lightly rinse the minced meat and place on a fine slotted colander to drain.
  • On a skillet, dry roast the cumin and coriander seeds separately. Remove and let them cool for a few minutes before grinding them to a fine powder. Keep aside.
  • Heat 1/2 cup oil in a wide, heavy based wok/kadai and fry the onions till they turn translucent. Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, pepper corns and green chillies (if using) and fry everything on a low heat for a couple of minutes.
  • Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes. Then add the chopped tomatoes and fry very well on a low heat till the oil begins to separate. This step is very important.
  • Next, add the minced meat and fry it well. Do not add any salt at this stage as it will make the meat ooze out water, so fry on a low heat for at least 8-10 minutes.
  • Add the red chilli powder and continue to fry
  • When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Drizzle a few drops of lime juice and add more only if required. Continue to cook for a minute or two before adding the chopped coriander.
  • Garnish with ginger julienne and serve hot with pav or chapathi or rice


If you want to simplify the dish and cannot dry roast the cumin and coriander seeds, you can just use 1-1/2 tablespoons coriander powder and 1/2 tablespoon cumin powder.
If you plan to serve this with pao/dinner rolls then you can add approx 1/2 to 3/4th cup of water towards the end for some extra gravy. Give the curry a good boil before turning it off