Dum Ka Keema (Smoked Ground Beef)

Dum Ka Keema (Smoked Ground Beef) is a beautiful dish that pulls together the robust flavors of spices and herbs, transforming simple ground beef into something exceptionally special. This Indian and Pakistani classic gives a nod to the process of slow cooking, infused with fragrant smoking, which underscores its rich taste and alluring aroma. The result is a tender, melt-in-your-mouth keema that carries a depth of flavor that often competes with gourmet restaurant offerings.

I’ll never forget the first time I tasted Dum Ka Keema. It was at a friend’s house during a family gathering, where the aroma wafted invitingly through the air, drawing everyone to the table. Each bite was a culinary revelation, generously spiced yet comfortingly familiar. The way the smokiness paired with the savory meat was nothing short of magical, and it inspired me to recreate that moment in my own kitchen. Trust me when I say that making this at home will not only impress your guests but will also have your family asking for seconds—if not thirds. Let’s get cooking!

How to Make Dum Ka Keema (Smoked Ground Beef)

1. Toast the besan: Heat a small skillet over low-medium heat, add the 2 tablespoons of besan and toast, stirring constantly for 4 minutes or until fragrant and lightly browned. Transfer it to a bowl and set aside.
2. Toast the nuts and seeds: In the same skillet, add the almonds and cashews (if using) over the same heat. Toast for 3 to 4 minutes, becoming lightly browned at the edges. Then add the 1½ teaspoons of white poppy seeds (or sesame) and cook for an additional 30-60 seconds until they start cracking. Let it cool in a separate bowl.
3. Toast the whole spices: Add the whole spices: 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, 6 black peppercorns, 3 whole cloves, ¼-inch cinnamon stick, the small black cardamom pod, and 3 green cardamom pods to the skillet. Cook on low heat, stirring often for 3 to 4 minutes until fragrant. Remove from heat and let cool slightly before transferring to a spice grinder. Add the cooled nuts and seeds to the grinder and grind to a fine powder.
4. Mix the keema: In a stand mixer bowl fitted with a paddle attachment, combine the ground beef, 1 cup pre-fried onions, ¾ cup Greek yogurt, 1 tablespoon papaya paste (if using), 5 crushed garlic cloves, 1 inch of crushed ginger, 1 tablespoon Kashmiri red chile powder, 1 teaspoon red chile powder, and 2 teaspoons kosher salt, along with the toasted besan and the spice mixture. Beat on low speed for about 1 minute until it’s pasty and no longer crumbly. Add 1 cup of water and continue beating on low speed for 2-3 minutes until the mixture is soft and airy. If the mix feels too stiff, feel free to add an additional ¼ cup of water. If you have time, cover and marinate in the fridge for up to overnight; otherwise, proceed to the next step.
5. Cook the keema: If marinated, let your meat mixture come to room temperature for about 15 minutes. In a wide, heavy-bottomed pan, heat the oil over medium-high heat. Add the marinated beef and stir to coat with the oil. Once the mixture starts to simmer, lower the heat to medium-low, cover, and let it cook for 45-50 minutes, stirring once or twice until oil rises to the surface. Taste and adjust the seasoning if necessary.
6. Prepare the smoke: Turn your gas stove to high heat. Using metal tongs, place a piece of coal or charcoal briquette directly onto the rack of your gas range. Monitor it as it turns from black to a coating of gray ash, about 5-8 minutes. Once it is coated and glowing, move it around slightly.
7. Create a smoke bowl: While your coal is heating, take a large piece of aluminum foil and shape it into a bowl large enough to fit your coal piece. This setup allows for easy cleanup afterward.
8. Assemble the smoke setup: Place the aluminum “bowl” over your cooked keema once it is ready.
9. Add the coal for smoking: Using tongs, carefully position the lit coal on the aluminum bowl. Quickly drizzle 1-2 teaspoons of neutral oil on the charcoal to create smoke. Immediately cover it with an airtight lid. Allow it to smoke for 10-15 minutes or until the smoke settles. After this, uncover and discard both the aluminum “bowl” and charcoal piece.
10. Finish and serve: Garnish your delicious keema with sliced onion, green chiles, julienned ginger, lemon wedges, and mint. Serve hot with naan, parathas, or roti for a satisfying meal!

Storing & Reheating

To store Dum Ka Keema, let it cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. You can freeze it for up to 3 months by using freezer-safe containers or resealable bags—just ensure to remove as much air as possible. To reheat, simply place it on the stove over low heat, adding a splash of water if necessary to refresh it, and warm until heated through. The texture may change slightly, but the flavors will still be wonderful.

Dum Ka Keema (Smoked Ground Beef) captures the heart of traditional cooking and the beauty of rich flavors all in one dish. Whether you’re searching for a comforting meal or looking to impress your guests, this recipe delivers a satisfying experience filled with warmth and zest. Don’t hesitate to try it with your favorite accompaniments; the joy of food is made even richer when shared!

Recipe FAQs

Can I use a slow cooker for this recipe?

Absolutely! You can cook the Dum Ka Keema in a slow cooker after the initial mixing. Just transfer everything in and cook on low for about 6-8 hours or high for 3-4 hours. The slow cooking will make the meat incredibly tender and flavorful.

How can I make Dum Ka Keema spicier?

If you’d like more heat, simply increase the amount of Kashmiri red chile powder or red chile powder. Feel free to add some whole green chiles during the cooking process for an authentic kick.

Can I use a different type of meat?

Certainly! While this recipe uses ground beef, feel free to use ground lamb, chicken, or turkey according to your preference. Just be aware that cooking times may vary slightly depending on the type of meat used.

Is Dum Ka Keema gluten-free?

Yes, this recipe is naturally gluten-free if you use gluten-free or homemade pre-fried onions. Just ensure that all your ingredients, particularly the yogurt and any sides, are gluten-free as well!

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Dum Ka Keema (Smoked Ground Beef)

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Indian

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Description

Dum Ka Keema (Smoked Ground Beef) is an aromatic delight bursting with flavor. Made with ground beef, yogurt, and a blend of spices, it’s a quick and satisfying meal that everyone will love.

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Ingredients

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• 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

1. Toast the besan in a small skillet over low-medium heat for 4 minutes, stirring constantly, until fragrant and lightly colored. Set aside.
2. In the same skillet, toast the almonds and optional cashews for 3-4 minutes until browned. Add poppy or sesame seeds and toast until they start to crackle. Let cool in a separate bowl.
3. Toast the whole spices (coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, black cardamom, and green cardamom) in the skillet for 3-4 minutes until fragrant. Cool and grind with the nuts into a fine powder.
4. Combine the ground beef, pre-fried onions, yogurt, papaya paste (if using), garlic, ginger, chile powders, salt, toasted besan, and spice mixture in a bowl. Beat on low speed for 1 minute, adding water as needed until the mixture is soft and slightly loose. Marinate if possible, or proceed immediately.
5. Cook the mixture in a preheated heavy-bottomed pan over medium-high heat, stirring to coat with oil. Simmer, then reduce to medium-low heat and cover, cooking for 45-50 minutes until oil rises to the surface. Adjust the seasoning before serving.

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Notes

For a richer flavor, marinate the keema mixture overnight.
Adjust the spice level by varying the amount of chile powders used.
Pair with naan or rice for a complete meal.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 645
• Sugar: 3 g
• Sodium: 1200 mg
• Fat: 37 g
• Saturated Fat: 13 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 48 g
• Cholesterol: 140 mg

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