The flavor of bhuna keema is distinct and stronger than regular keema curry. I recommend cooking it in a wok or large bottomed vessel like a frying pan which allows plenty of searing surfaces. I used ground lamb to make lamb keema but you can use any red meat. The trick to best keema is to fry the mince until you see a golden browning in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu. This is soul survival food that is very adaptive and can be added to pies, like making a base of this keema in shepherd’s pie. Or add this bhuna keema in mince lasagna, paratha rolls, sandwiches, samosa filling, Bohra lasanyo, or aloo patties. Plus it is super easy and simple to cook. If you try this keema recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
