A traditional, authentic, deep, rich, smoky dum ka keema or smoked ground beef recipe that wows!
There are foods that I think of as Paratha foods, the kinds where even the tenderest chapati does not have the same oomph. A good Dum ka Keema, spicy, smoky, heady punctured with the brightness of mint, the boldness of ginger, that just calls for parathas. It is a distinctly different vibe than my Keema Aloo, but so delicious!
It is the one dish that I will always eat at a dinner because there is something about this potent combination I find hard to resist. If there are parathas and a nice aloo curry on the table then whose counting helpings. Definitely not me.
How hard is Dum Ka Keema
For the longest time I was convinced Dum ka Keema is one of those dishes that I used to think you needed a spice mix for. I have since discovered that you can make it quite well with some spices and a grinder. Far less complicated than I thought it would be. I fry my own onions for this keema, but if you have a trusted brand of pre fried onions that isn't coated in flour then go ahead and substitute those.
3 Tips for the BEST Dum ka Keema
- Buying the right Keema: You want lean or extra lean meat, NO GRISTLE. In kababs that are barbecued that fat melts right off, in a dum ka keema it will manifest as bits. Yes, they are near impossible to extricate. If you are buying meat from a butcher ask them to take a lean piece, trimmed of fat, and then run it through the grinder twice for extra fine keema.
- Overnight Marinade (or longer): the longest this ground beef sits in it's marinade the more it breaks down giving you that velvety texture. I love it after 24 hours, but up to two days works well too.
- Charcoal Smoke: this is a MUST. If, like me, you don't have a gas grill you can use a cast iron pan or a stainless steel barbecue or roti handheld grill to heat the coal.
What to Serve with Dum ka Keema
Dum ka Keema goes BEAUTIFULLY with
- Nashtay Walay or Poori Walay Aloo
- Pudina Raita
- Chana Pulao or Paratha
- Some creamy delicious Kheer
Made this Dum ka keema? I'd LOVE to hear from you below!
Dum ka Keema
Ingredients
- 2 lb ground beef or mutton
Marinade
- 2 onions
- 3 tbsp besan
- 1 tbsp coriander powder
- 1 tbsp cumin seeds
- 6-8 whole peppers
- 3-4 cloves
- 2 black cardamom
- 3 green cardamoms
- 2 tbsp poppy seeds (optional)
- 1 ½ tbsp chilli flakes
- ½ tbsp red chilli powder
- 1 ½ tsp salt
- 1 cup yoghurt
- 3 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp papaya paste
- 1 piece coal + a piece of foil
For the main dish
- 4-6 green chillies
- 3 inch ginger, halved, cleaned and julienned
Instructions
Marinade
- Thinly slice the onions and fry till golden brown, set aside to drain and roughly crush by hand
- Dry roast the besan, add the cumin seeds, coriander powder, cloves, black pepper, black cardamom, green cardamom to the mix and toast for another minute or two
- Add poppy seeds if using and grind your spices
- Mix the ground spices and the remaining marinade ingredients (ginger paste, garlic paste, chilli flakes, yogurt, chilli powder, lemon juice, papaya paste and salt) together. Add crushed onions to this mix
- Thoroughly mix the above into the meat, best to do this by hand, wearing gloves if you have them. Marinate overnight for best results
Cook
- Take the marinaded meat out of the fridge half an hour before cooking.
- Add a lug of oil to a heavy bottomed pan and begin to cook the meat mixture
- The mixture will release a great deal of liquid as it cooks, keep stirring and cooking on medium high heat for 10-15 minutes, the mixture will start to look cooked, add a splash of water if it sticks or more oil if needed
- Turn the heat down and cook covered for another 20 minutes on low heat, stirring frequently, the meat will look darker and richer
- Add most of the ginger, the slit green chillies, and a tsp of garam masala, cook for another few minutes, adjust seasoning with additional salt and lemon juice. You can adjust the consistency with water as well.
- Heat a piece of coal on your stove top (you can do this on a ceramic top as well, just takes longer) till it gets seriously ashy. Place a piece of foil in your pot of keema. Place the coal on the foil, souse with a little oil, smoke will start to billow. Shut the lid immediately. Leave till the smoke dissipates
- Serve with paratha or naan and garnished with sliced onions, mint leaves, lemon wedges, and ginger.
Don't lose the recipe, just pin it right here!
Ash says
Hi I made it but I added to much yogurt and now it’s too mushy. Any tips on what I can do to make it better?
Sarah Mir says
Hi there! You can probably sauté a good chunk of the wateriness of the yogurt out. Then I’d taste it and see what adjusting it needs - my guess is it’ll be a little tart unless your yoghurt is sweet so you may just need a little extra garam masala at the end to balance that. Let me know how it goes!
skiffie says
This recipe gained the distinction of 'top keema of my life' from hubby the last time I made it! Always turns out great.
For the record, I use:
- lean keema (80/20)
- 0% Greek yogurt in the marinade
- around 1 tbsp of oil to cook the keema
- a generous tbsp of ghee on the koyla
- and my mom tells me it is imperative to toast the poppy seeds 🙂
Also Sarah, I'm not sure what kind of chili flakes / chili powder you have haha, but I had to dial it down to 1 tsp chili flakes and 1/4 tsp chili powder and it was pleasantly spicy. 1/2 tsp chili powder would give it a nice kick. If I used as much as in the recipe we would all be 🔥!
Sarah Mir says
Now that is an honour! Also thank you for sharing what you used - this is incredibly helpful I am sure to so many people! RE: My mirch tolerance, it's not low for sure!
raka says
Hi can I substitute besan with another flour?
Sarah Mir says
Hi! I don't think so - is there a reason why you are looking to avoid besan?
Faiza says
Hi Sara, what's the substitute of papaya paste if we don't have it? Also, how long would it take to cook this in a pressure cooker?
Sarah Mir says
Hi Faiza! I can’t say I’ve tried it but I know people who have used 1 tbsp of a meat tenderizer powder. Re: pressure cooker I’m not sure and I don’t want to lead you astray but ill test it and report back!
Sana says
A family favorite and a must recipe for every lunch/dinner party. Always a hit with the guests
Sarah Mir says
That's so amazing to hear thank you!
Mav says
Hi! If I use chicken mince, would I still need to add meat tenderiser/papaya paste?
Sarah Mir says
Hey Mahvish! Yes you should, but halve it - otherwise you won't get that lovely slightly creamy dum ka keema flavour!
Diana says
I tried it for my colleagues and they loved it. I served it with puri and naan.
sarahjmir@gmail.com says
Thank you for trying it and I am so glad it worked out!
Summer says
What beef qeema do you use? Lean? Extra lean? Fatty? 85-15? Please specify.
sarahjmir@gmail.com says
Hi! I always buy lean! you can get your butcher to grind it twice for a more pasty texture if you like!
Mrs Homera Iqbal says
What is a substitute of poppy seed ?
sarahjmir@gmail.com says
You can skip it entirely and it will work!
Mona says
Hey Sarah!
I'm tempted to try this recipe but my husband hates it anytime I fry onions!
I have the French's pre fried onions but one of the the ingredients is wheat flour. You mentioned using a "non flour coated" brand...wondering what the difference is and will that make have a big difference on the taste of the final product.
Thank you!
sarahjmir@gmail.com says
Hi Mona! I hear you loud and clear on the smell! The thing with the "coated" brands is that the flour will dissolve into the mix and it changes the texture. I far prefer the taste with non coated onions but I also understand (especially with food) that the heart wants what the hearts wants so totally go ahead and use what you have and I'd love to hear how it turns out!
Maria Waleed says
I made it for a dawat and omg it was amazing! Thank you so much! Its going to be a must in my brunch menu from now on!
sarahjmir@gmail.com says
Thank you so so much Maria, I am so happy to hear that 🙂
Nafisa says
Sarah, I made this and it was so amazing! Your recipes are absolutely wonderful. Been meaning to comment to let you know! Thank you!!!
sarahjmir@gmail.com says
Wow thank you SO SO much Nafisa! I am thrilled to hear it!
Annie says
When you put the coal in do you turn off the heat?
sarahjmir@gmail.com says
Yes! Thanks for asking - hope you like the Qeema!
Madiha says
I have put the marinade in fridge. Can’t wait for it to melt in my mouth! 😋😋
Sarah Mir says
Language like that just makes my day! thank you!
Sarah K. says
I’m dying to try this but am confused by the onions. In step one I slice and fry the onions. Then In step four you say add crushed onions. Can you elaborate on proportions and what you mean by crush? Like into a paste?
sarahjmir@gmail.com says
Hi Sarah! I am so sorry for not replying sooner but basically you slice and fry them and once they cool they become crunchy and you can crush them by hand! Hope I am not too late on this - would love to hear your thoughts if you try it!
Sarah says
Where does the yogurt go? In the marinade or while cooking?
sarahjmir@gmail.com says
Hi Sarah! It goes in the marinade! Happy cooking!
Sarah says
I marinated it overnight and cooked it before iftar yesterday and it was amazing. Thank you for the recipe.
sarahjmir@gmail.com says
Am SO happy you enjoyed this- ever since you commented on the recipe I have been craving it big time!!!!