Servings : Serves 4-5
Dum ka keema is a Pakistani mince dish and a great tasting one at that! The mince is cooked with aromatic spices and fresh herbs, and then is smoked to give it this intense mouth watering flavour. Although this mince dish is not one which has any gravy, the end resuld should be quite moist. It goes beautifully with naan or parathas/chapatis along with a pickle or yoghurt/raita on the side. One could also use this as a filling for wraps if mixed with fresh salad or veggies or chutney.
- 500gm beef mince
- 4 tbsp oil or ghee (or a mix of the two)
- 2 onions, chopped finely
- 1/2 cup fresh thick yoghurt
- 1 tbsp grated pawpaw/papaya
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
- 1 green chilli, finely chopped
- 1 tsp red chilli flakes
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder, freshly roasted and ground
- 1/2 tsp black pepper powder, freshly cracked
- 1/4 tsp turmeric powder
- 1/4 tsp cardamom powder
- 1/2 tsp garam masala
- 1 tsp salt
- 2-3 tbsp fresh coriander, chopped
- 1 tbsp lemon juice
Whisk the yoghurt, then add the grated pawpaw/papaya, ginger, garlic, chillies, salt and the powdered spices (reserve the garam masala for later). Pour this mixture onto the beef mince and mix it in well. Cover and allow to marinate in the fridge overnight.
Heat the oil/ghee in a pan and add the chopped onions. Fry until they are golden brown. Then add the marinated mince and stir fry over high heat for a few minutes and then turn the heat down to low, cover the pan and allow the mince to steam and cook for about 15-20 minutes or until cooked through. You can give it a stir every 5 minutes or so just to make sure the mince is not sticking. Once the excess moisture has dried up and the mince is fully cooked and tender, spinkle the garam masala, mix it in and turn the heat off. Taste and adjust the seasoning if necessary.
Light a small piece of coal and then place it on a piece of foil. Put this foil in the centre of the dish containing the mince. Add a drop of oil on the lit coal and quickly cover the dish so that the resulting smoke is trapped inside, thereby infusing the mince with a smoky aroma. Let the mince sit covered like this for about 5 minutes. Uncover and discard the foil and coal and then stir the mince. Stir in some freshly chopped coriander and a squeeze of lemon juice. Serve with raita and accompaniments of your choice.