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.
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, stirring constantly for 4 minutes until fragrant and wheat-colored, then set aside.
- 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.
- 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.
- 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.
- 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.
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.
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