Description

Dum Ka Keema is a flavorful and fragrant smoked ground beef dish, perfect for a quick dinner. This recipe combines tender meat, aromatic spices, and creamy yogurt for a delightful comfort food experience.

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

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Instructions

Toast the besan in a small skillet over low-medium heat for 4 minutes until fragrant and wheat-colored, then set aside.
Toast the almonds and cashews (if using) in the same skillet for 3-4 minutes until lightly browned, add the poppy seeds (or sesame seeds), and cook for 30-60 seconds before transferring to a bowl to cool.
Toast the whole spices in the skillet for 3-4 minutes until fragrant, then grind with the cooled nuts and seeds into a fine powder.
In a stand mixer, combine ground beef, pre-fried onions, Greek yogurt, and other keema mixture ingredients, along with the toasted besan and spice mixture; mix on low speed for 1 minute.
Add 1 cup water and mix on low speed for another 2-3 minutes until the mixture is soft and airy. Marinate in the fridge if possible, or cook immediately if needed.
Transfer to a heavy-bottomed pan, heat oil, add the beef mixture, and bring to a simmer. Lower the heat, cover, and cook for 45-50 minutes, stirring occasionally until the oil rises to the surface.

Notes

For added smokiness, consider using food-grade coal or briquettes when cooking.
Let the keema mixture marinate overnight for enhanced flavor if time permits.
Adjust the spice levels to your preference by varying the amount of red chile powder.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2 g
Sodium: 720 mg
Fat: 32 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg