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.
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 4 minutes, stirring constantly, until fragrant and lightly colored. Set aside.
- 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.
- 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.
- 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.
- 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.
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.
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