Bhuna Qeema With Khara Masala Minced Meat With Whole Spices Recipe

Ingredients for Bhuna Qeema With Khara Masala Minced Meat With Whole Spices

• Beef Mince
• 1 large onion, finely chopped
• Garlic Cloves
• Fresh Ginger
• Red Chili Powder
• 1 teaspoon salt (or to taste)
• Cumin Seed
• Coriander Seed
• Cinnamon Stick
• 1 teaspoon black peppercorns
• Black Cardamom Pods
• 4 cloves
• 1/2 cup plain yogurt
• Red Chilies
• 1/4 cup chopped fresh coriander leaves
• Mint
• Green Chilies

How to Make Bhuna Qeema With Khara Masala Minced Meat With Whole Spices

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
2. Add the cinnamon sticks, peppercorns, cardamom pods, and cloves. Stir-fry for 1 minute, until fragrant.
3. Add the ginger-garlic paste and sauté for another minute until fragrant.
4. Stir in the cumin seeds for 30 seconds. Add the minced meat and break it apart with a spoon.
5. Stir the meat on medium-high heat until it changes color and begins to brown, about 5-7 minutes.
6. Add salt and chopped red chilies. Stir well. Reduce heat to low, cover the pot, and let the mince simmer in its own juices for 25-30 minutes, or until tender.
7. Remove the lid, increase the heat to medium-high, and stir-fry for 1 minute to evaporate excess liquid.
8. Stir in the yogurt and cook for 1-2 minutes, stirring constantly, until the yogurt is heated through and slightly thickened.
9. Add the chopped coriander leaves and green chilies (if using). Stir well.
10. Cover the pot, turn off the heat, and let it rest for 5 minutes.
11. Garnish with chopped mint leaves and serve hot with naan or rice.