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Bhunna Qeema (Dry Minced Meat Curry)

A rich, dry-style mince curry packed with flavour. Bhunna Qeema is quick, easy, and perfect for lunchboxes, wraps or a simple weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 418 kcal

Ingredients
  

  • 500 grams minced meat (beef, lamb, or chicken)
  • 2 medium onions (finely chopped)
  • 2 medium tomatoes (finely chopped or blended)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/4 cup oil
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp crushed black pepper
  • Salt to taste
  • 1 tsp garam masala
  • 2 green chillies (optional)
  • Fresh coriander (for garnish)
  • Ginger julienne (for garnish)

Instructions
 

  • Start with the base: Heat oil in a pan. Add cumin seeds and chopped onions. Cook until the onions turn golden brown.
  • Add ginger and garlic paste: Stir in the ginger and garlic paste and cook for 1–2 minutes until the smell goes away.
  • Cook the mince: Add the minced meat. Fry on medium-high heat for 7–10 minutes until it changes colour and any water evaporates.
  • Spice it up: Add red chilli powder, turmeric, coriander powder, crushed black pepper and salt. Mix well.
  • Add tomatoes: Stir in the chopped or blended tomatoes. Cover and cook for 10–12 minutes on medium heat until the tomatoes break down and the oil starts to separate.
  • Dry it out: Uncover and cook on high heat for 5–7 minutes, stirring often, to reduce moisture. You want the masala to stick to the mince.
  • Final touch: Add garam masala and green chillies. Stir and cook for another 2 minutes.
  • Garnish and serve: Top with chopped coriander and ginger julienne. Serve hot with roti, paratha or rice.

Notes

  • Use lean mince for less oil and faster bhunai (drying).
  • Cook on high at the end to intensify flavour — but keep stirring to avoid burning.
  • Add a squeeze of lemon at the end for extra zing.
 
Q: Can I use chicken mince instead of beef?
Yes, chicken mince cooks faster and makes a lighter version. Reduce cook time by 5–7 minutes.
Q: What’s the best way to store leftovers?
Let it cool and refrigerate in an airtight container for up to 3 days. It also freezes well for up to a month.
Q: Is Bhuna Qeema very spicy?
It’s medium by default, but you can skip the green chillies or reduce red chilli powder to make it mild.
Q: Can I use this in wraps or rolls?
Absolutely. Bhunna Qeema is perfect for stuffing into parathas, sandwiches, or even naan wraps.