Dum Ka Keema (Smoked Ground Beef)

Dum Ka Keema (Smoked Ground Beef) is a delightful dish that bursts with flavor. This Indian and Pakistani classic combines succulent ground beef with an array of spices and flavors that result in a smoky, aromatic meal. The process might take some time, but the result is undoubtedly worth it! Imagine diving into a warm, rich keema, perfectly complemented by the scent of freshly toasted spices. Whether it’s a meal to impress guests or simply to satisfy your cravings, Dum Ka Keema is sure to take your taste buds on an unforgettable journey.

The first time I tasted Dum Ka Keema, I was captivated by its complexity. My family gathered around the table, every bite igniting conversations filled with laughter and love. Now, I can’t wait to share this cherished recipe with you. You’ll find that this dish is easily adaptable, making it perfect for a cozy dinner or a larger gathering.

How to Make Dum Ka Keema (Smoked Ground Beef)

1. Toast the besan: In a small skillet over low-medium heat, add 2 tablespoons of besan and toast it while stirring constantly for about 4 minutes until it’s fragrant and takes on a wheat color. Transfer to a bowl and set aside.
2. Toast the nuts and seeds: Using the same skillet, toast 10 almonds and 10 cashews for about 3–4 minutes until lightly browned on the edges. Add 1½ teaspoons of poppy seeds (or sesame seeds) and cook for an additional 30–60 seconds until they crack and darken. Transfer to a bowl and let cool.
3. Toast the whole spices: In the skillet, add 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, 6 black peppercorns, 3 whole cloves, ¼-inch cinnamon stick, 1 black cardamom pod, and 3 green cardamom pods. Cook over low heat for 3–4 minutes until fragrant. Remove from heat, let cool, then grind to a fine powder with the toasted nuts and seeds.
4. Mix the keema: In a bowl or stand mixer, combine 1 pound of ground beef, 1 cup of pre-fried onions, ¾ cup of Greek yogurt, optional 1 tablespoon of papaya paste, 5 crushed garlic cloves, 1-inch piece of crushed ginger, 1 tablespoon of kashmiri red chile powder, 1 teaspoon of red chile powder, and 2 teaspoons of kosher salt, mixing in the toasted besan and spices. Beat on low speed for 1 minute until the meat reaches a smooth and pasty consistency. If it feels stiff, add water up to ¼ cup. Consider marinating for better flavor if you have the time.
5. Cook: After marinating, allow the meat mixture to rest at room temperature for 15 minutes. Heat ½ cup of neutral oil in a heavy-bottomed pan over medium-high heat, and add the marinated beef. Once it simmers, reduce heat to medium-low, cover, and cook for 45–50 minutes, stirring occasionally until the oil appears at the surface.
6. Prepare the charcoal: On a gas stovetop over high heat, place a charcoal briquette directly on the rack. Allow it to burn until it’s glowing red and ash-covered, which may take 5 to 8 minutes. Once ready, shape aluminum foil into a bowl and place it conveniently over the cooked keema.
7. Smoke the keema: Using tongs, carefully set the hot briquette on the aluminum foil bowl. Drizzle 1–2 teaspoons of neutral oil onto the briquette to create smoke. Cover with a lid tightly to allow it to smoke for 10–15 minutes.
8. Finish and serve: After smoking, carefully remove the aluminum bowl and charcoal. Garnish with sliced yellow onion, green chiles, julienned ginger, lemon wedges, and freshly chopped mint. Serve hot with your choice of naan, parathas, or roti.

Storing & Reheating

Store leftovers at room temperature for 2 hours; after that, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, Dum Ka Keema can be frozen for up to 3 months in a freezer-safe container. To reheat, microwave for a few minutes or warm it on the stove over low heat, adding a splash of water if needed. Keep in mind that the flavor may intensify over time, so feel free to experiment!

Savoring Dum Ka Keema brings a world of spices to your dinner table. It’s a delicious experience that allows you to explore the colors and aromas of Indian and Pakistani cuisine. Whether you whip it up for a busy weeknight or for special occasions, this recipe is sure to impress, inviting everyone to gather around and indulge in its rich flavors.

Recipe FAQs

Can I use a different type of meat?

Absolutely! While this recipe calls for ground beef, you can easily substitute it with lamb, chicken, or even plant-based ground meat. Just keep an eye on the cooking times, as different meats have varying moisture and cooking characteristics.

How can I make this dish less spicy?

To reduce the heat, you can simply use less kashmiri red chile powder and omit the red chile powder altogether. Alternatively, serve with yogurt or raita on the side to mellow the spice.

Is it necessary to smoke the keema?

Smoking adds a unique depth of flavor that enhances the dish significantly. However, if you don’t have coal, you can skip that step and still enjoy a delicious keema.

Can I meal prep Dum Ka Keema?

Yes! This dish stores well and can last up to three days in the fridge. You can also freeze it for later enjoyment, making it a perfect option for meal prepping!

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Dum Ka Keema (Smoked Ground Beef)

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• Author: Peter
• Prep Time: N/A
• Cook Time: 60 minutes
• Total Time: 0 hours
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Slow Cook
• Cuisine: Indian

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Description

Dum Ka Keema is a blend of smoked ground beef and spices creating an irresistible flavor. This simple recipe uses key ingredients like yogurt and garam masala for a fulfilling meal everyone will love! Perfect for quick dinners or comforting meals.

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Ingredients

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• 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

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Instructions

1. Toast the besan by heating a small skillet over low-medium heat, stirring constantly for 4 minutes until fragrant and wheat-colored, then set aside.
2. Toast the nuts and seeds in the same skillet, adding almonds and cashews for 3 to 4 minutes until browned, then add poppy or sesame seeds for 30-60 seconds before transferring to a bowl to cool.
3. Toast the whole spices in the skillet over low heat for 3 to 4 minutes, stirring often until fragrant, then grind to a fine powder with the cooled nuts and seeds.
4. In a stand mixer, combine ground beef, pre-fried onions, Greek yogurt, optional papaya paste, garlic, ginger, chile powders, salt, toasted besan, and the spice mixture. Beat on low until pasty, adding water to soften as needed.
5. If marinated overnight, let sit for 15 minutes at room temperature. Heat oil in a heavy-bottomed pan over medium-high heat, add meat mixture, simmer, reduce heat to medium-low, cover, and cook for 45-50 minutes, stirring occasionally until the oil rises to the surface.

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Notes

Marinating the meat mixture overnight enhances flavors; if time is short, proceed to cooking after mixing.
For added richness, consider using ghee or butter in place of oil during cooking.
Adjust seasoning to taste by adding more spices or salt as desired.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 75 mg

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