Sindhi Style Keema Mutton Mix | Bhuna Keema Mutton Recipe
Sindhi Style Keema Mutton Mix is a combination of minced meat as well as some meat on bones sauted with onions and spices to give a reddish brown color and typical flavors. This process of cooking and giving off a reddish brown to the meat is called bhuno-ing or bhunena method.
Ingredients
- 1/2 kg mutton mince & few mutton pieces rinsed and drained
- 300 gm onions finely chopped
- 2-3 pcs tomatoes finely chopped or in puree form
- 2 pcs green chilies finely chopped
- 1 tsp ginger chopped
- 1 tbsp garlic chopped or paste
- 2 tsp coriander powder dhaniya powder
- 1/2 tsp turmeric powder haldi powder
- 1/2 tsp red chili powder
- Salt to taste
- 1/2 tsp garam masala powder
- 1/8 cup cooking oil
- 2 cups water for cooking. Adjust quantity
- Coriander for garnishing
Whole Garam Masala
- 1 bay leaf Tejpatte
- 1/2 inch cinnamon stick dalchini
- 1 black cardamom elaichi
Instructions
- Organize the ingredients.
- Heat oil in a cooking pot.
- Saute the dry whole spices.
- Add the chopped onions. Stir regularly.
- Fry till they are light brown.
- Add a little bit of water to stop the browning process of onions.
- To this add the mince meat and mutton.
- Add ginger and green chillies
- After a minute add salt and turmeric powder.
- Continue to cook on medium to high flame till the liquids dry. Take care that the mince & mutton do not burn.
- Water from the meat has dried.Now add coriander powder and chili powder.
- Sprinkle a little water while stir frying in order to scrape off the brown masala stuck to the bottom of the bottom This is main step for Bhuna keema mutton.
- Once this bhuno-ing is done add the garlic paste.Stir fry bhuno till paste water dries.
- Add chopped tomatoes OR Tomato puree.
- Stir fry bhuno till water dries.
- Add around 1 cup water.
- Sprinkle garam masala powder and chopped coriander leaves.
- Cover and cook on medium to low flame for 45 minutes till meat is tender.
- Serve it with roti or rice.
Notes
- Time taken to cook the meat after stir frying will vary slightly according to the meat quality.
- Generally, it takes from 40 minutes to 1 hour in a cooking pot.
- Avoid using any meat masala maker powders in this recipe.