Description
Dum Ka Keema features rich and authentic flavors, simple preparation steps, and a blend of ingredients that make it perfect for a comforting meal or quick dinner.
Ingredients
Scale
- 2 tablespoons (20 g) besan, gram flour
- 10 (10 g) raw whole almonds
- 10 (18 g) raw whole cashews, optional
- 1½ teaspoons (6 g) white poppy seeds (khash khash), or sesame seeds
- 2 tablespoons (9 g) whole coriander seeds
- 1 teaspoon cumin seeds
- 6 black peppercorns
- 3 whole cloves
- ¼– inch piece cinnamon stick
- 1 small black cardamom pod
- 3 green cardamom pods
- 1 pound (454 g) ground beef, full-fat or lean
- 1 cup (65 g) store-bought or homemade pre-fried onions, lightly crushed
- ¾ cup (210 g) plain whole-milk greek yogurt
- 1 tablespoon papaya paste, optional
- 5 garlic cloves, crushed or finely chopped
- 1 inch (13 g) piece fresh ginger, crushed or finely chopped
- ¼ cup (4 g) loosely packed fresh mint leaves, chopped
- 2 teaspoons kosher salt
- 1 tablespoon kashmiri red chile powder, or to taste
- 1 teaspoon red chile powder
- ½ cup neutral oil
- food-grade coal or pieces or briquettes, for smoking
- ghee or butter
- thinly sliced yellow onion
- cilantro, finely chopped
- green chiles, sliced
- fresh ginger, julienned
- lemon wedges
- mint leaves, finely chopped
Instructions
- Toast the besan by heating a small skillet over low-medium heat and stirring constantly for 4 minutes until fragrant and deepened in color. Transfer the toasted besan to a bowl and set aside.
- In the same skillet, toast the almonds and cashews over low-medium heat for 3-4 minutes until lightly browned. Add poppy seeds or sesame seeds and cook for another 30-60 seconds until they crackle. Cool and transfer to a separate bowl.
- Toast the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, black cardamom, and green cardamom in the skillet for 3-4 minutes until fragrant. Let them cool slightly, then grind them in a spice grinder with the toasted nuts and seeds until fine.
- In a stand mixer bowl, combine ground beef, pre-fried onions, Greek yogurt, optional papaya paste, garlic, ginger, chile powders, salt, along with the ground spice-nut mixture. Mix on low speed for 1 minute until pasty. Add 1 cup of water and continue mixing for 2-3 minutes until soft. If stiff, add up to ¼ cup more water, and marinate overnight if time allows.
- Cook the marinated mixture at room temperature for 15 minutes if marinated. Heat oil in a heavy-bottomed pan over medium-high heat, add the mixture, stir, and bring to a simmer. Reduce to medium-low, cover, and cook for 45-50 minutes until oil rises to the surface. Adjust seasoning as needed.
Notes
The key to flavorful Dum Ka Keema is to marinate the meat mixture for enhanced flavor.
Adjust the spice level by increasing or decreasing the amount of red chile powder based on your preference.
Serve with fresh garnishes like cilantro and lemon wedges for an extra burst of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 150 mg