Description
Dum Ka Keema offers irresistible flavor with a blend of ground beef and spices, perfect for a quick dinner or comforting meal that anyone can make at home.
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 in a small skillet over low-medium heat for about 4 minutes until fragrant and golden. Transfer to a bowl and set aside.
- In the same skillet, toast the almonds and cashews for 3-4 minutes until lightly browned. Add poppy seeds and cook for 30-60 seconds, then transfer to a bowl to cool.
- Toast the whole spices (coriander seeds, cumin, peppercorns, cloves, cinnamon, black cardamom, green cardamom) for 3-4 minutes until fragrant, then cool and grind with the toasted nuts and seeds into a fine powder.
- In the stand mixer bowl, combine ground beef, pre-fried onions, Greek yogurt, optional papaya paste, crushed garlic, ginger, chile powders, salt, toasted besan, and ground spices. Beat on low speed for a minute. Add 1 cup water and beat for 2-3 minutes until the mixture is soft and airy.
- If marinated overnight, let the mixture rest at room temperature for 15 minutes. Heat oil in a heavy pan, add marinated beef, and stir. Simmer, then reduce heat, cover, and cook for 45-50 minutes until oil rises to the surface.
Notes
For a richer flavor, marinate the keema overnight before cooking.
Adjust the spice level by modifying the amount of red chile powder used.
Serve with sliced onions, cilantro, green chiles, ginger, lemon wedges, and chopped mint for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg