The authentic and unique Dum Ka Keema recipe from the royal kitchen of Nawabs of Hyderabad. Make this delicious keema in just 20 minutes of cook time.
Dum ka Keema is spiced and smoked ground meat curry. It is made by marinating ground meat (keema) with an Indian spice blend. Then ground meat is cooked with fried onions and yogurt.
The ingredients are visible in the image below.
finely grounded meat
Take all ingredients of marination in a bowl.
Mix all and marinte overnight (8 to 36 hours) in the fridge or 2 hours on the counter in a cool dry place. Cover the ground meat with a thin cloth or mesh to allow air circulation.
Heat oil in a pan fry chopped until until golden brown. (Protip: You can also use crushed and fried onions to save time.)
Add marinated ground meat. Cover the pot and cook for 10 minutes on medium heat. As the keema begins to cook, it will release the juices and it will get easy to stir.
Most of the water has dried. Now we need to sear (bhunna) the dum ka keema for about 10 minutes until keema turns brown, a little darker in color.
Dry roast gram flour in a pan for 1 minute with constant stirring until fragrant. Add gram flour to the keema and mix well. Remove keema from the heat.
Heat charcoal until red hot. Drizzle oil and cover the keema. Place a tight lid with no holes. Smoke for 10 minutes for deep smoky flavor.
If you like keema to be juicy add ½ water and let keema simmer on low for 5 minutes until you see the oil separating on the sides of the pan. You may keep it dry and skip this step.
By Mariam Sodawater