Dum ka Keema

Bahan-bahan

1 kg ground beef or mutton

2 large onions, finely chopped

2 medium tomatoes, chopped

1 tablespoon ginger-garlic paste

½ cup plain yogurt

½ cup cooking oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

Fresh coriander leaves for garnish

1 small piece of charcoal (for smoking)

Arahan

Sauté Onions:

Heat oil in a large pot over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and sauté until golden brown.

Add Ginger-Garlic Paste:

Stir in the ginger-garlic paste and cook for 2–3 minutes until the raw smell disappears.

Cook Tomatoes:

Add chopped tomatoes to the pot.

Cook until the tomatoes become soft and the oil starts to separate from the mixture.

Add Spices:

Add coriander powder, red chili powder, turmeric powder, and salt.

Mix well and cook for another 2–3 minutes to blend the spices.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil separates.

Add Ground Meat:

Add the ground meat to the pot.

Stir to combine with the masala.

Cook until the meat changes color and is no longer pink.

Simmer the Keema:

Cover and cook on low heat for about 15–20 minutes, stirring occasionally, until the meat is fully cooked and the flavors are well combined.

Smoke the Keema (Dum Process):

Heat a small piece of charcoal until red hot.

Place a small steel bowl or piece of foil in the center of the keema.

Place the hot charcoal in the bowl, drizzle a few drops of oil over it, and immediately cover the pot with a tight-fitting lid to trap the smoke.

Let it sit for 5–7 minutes to infuse the smoky flavor.

Remove the charcoal and discard it.

Finish with Garam Masala:

Sprinkle garam masala over the keema.

Stir gently and simmer for an additional 5 minutes to enhance the flavors.

Garnish and Serve:

Garnish the keema with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.