Shinwari Bhunna Qeema

Ingredients

• Hand-chopped beef mince (The recipe specifically calls for coarsely hand-chopped mince rather than finely machine-ground mince. Mutton may be used instead. Do not wash the mince; clean the meat before chopping.)
• 0.5 cup Cooking oil (Use for frying and cooking the mince.)
• 5 Green chilies (Slit before frying.)
• 1 tsp Salt
• 0.5 kg Tomatoes (Cut into halves; remove the skins after they soften during cooking.)
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 0.5 cup Water
• Cumin powder (The transcript says cumin powder was added earlier, but does not state an amount.)
• Green chilies (Additional fresh green chilies are added near the end; the amount is not stated.)
• Crushed black pepper (Slightly less than 1 teaspoon.)
• 0.5 tsp Crushed coriander powder (Add at the very end so it does not burn.)
• Fresh ginger (Finely chopped; added as a final topping. Amount not stated.)

Steps

1. 1

   Prepare coarse, hand-chopped beef mince. The pieces should vary in size, with some small chunks, rather than being finely machine-ground. Do not wash the mince; the meat should already have been cleaned before chopping.

2. 2

   Heat the oil thoroughly in an iron karahi or another heavy pan, coating the sides with the hot oil.

3. 3

   Slit the five green chilies and add them to the hot oil. Fry for 1–1½ minutes to infuse the oil with their flavor.

4. 4

   Remove the fried chilies from the oil and reserve them for later.

5. 5

   Add the hand-chopped mince to the very hot oil. Add the salt and stir to combine.

6. 6

   Keep the heat high and fry the mince until its color changes and it begins to brown. Break apart any lumps as it cooks.

7. 7

   Cover the pan, reduce the heat to low, and cook the mince for 10 minutes. Stir it once or twice during this time.

8. 8

   After the mince has cooked for about 5 minutes, break up any remaining clumps so it cooks evenly.

9. 9

   When the 10 minutes are complete and the mince has browned well, with its oil separated and a little moisture remaining, add the garlic paste and ginger paste.

10. 10

    Add the reserved fried chilies, the halved tomatoes, and the water. Cover the pan and cook over low heat.

11. 11

    After about 5 minutes, check that the tomatoes have softened. Remove and discard their loosened skins.

12. 12

    Mix the softened tomatoes into the mince, cover the pan again, and cook over low heat for a further 10 minutes so the mince and tomato gravy become tender and integrated.

13. 13

    Check that the mince is tender and the tomatoes have mostly dissolved into the gravy. Increase the heat slightly and cook until the excess water dries and the oil begins to separate.

14. 14

    Remove the spent fried-chili skins if desired, since their flavor has already infused the dish.

15. 15

    Add the additional fresh green chilies and mix them into the mince. Continue cooking until the mixture is almost dry and visibly bhuno-fried, with the oil separating. Cook for another 30–40 seconds as needed.

16. 16

    Add the crushed black pepper, crushed coriander powder, and the cumin powder that was added earlier in the recipe. Add these finishing spices only once the water has dried so their fresh flavor is preserved and they do not burn.

17. 17

    Cook for approximately 1–1½ minutes after adding the finishing spices, then turn off the heat.

18. 18

    Top with finely chopped fresh ginger, cover the pan, and let it stand for 2–3 minutes so the ginger aroma and the flavors can meld.

19. 19

    Serve the bhunna qeema hot in the karahi. The video recommends eating it by the spoonful rather than with bread or naan.

Notes

The transcript does not state the weight of the mince, the amount of the final green chilies, the amount of cumin powder, or the amount of chopped ginger. Total cooking time is described as approximately 30–35 minutes, with the mince cooking for about 35 minutes overall. The dish may be made with mutton instead of beef.

Nutrition per serving

• main
• Pakistani
• South Asian
• beef
• spicy
• karahi
• one-pan
• gluten-free