Dumm Ka Qeema

Ingredients

• 500 g ground meat (beef, lamb, or chicken)
• 1 tbsp ginger-garlic paste
• salt (To taste)
• 0.5 tsp turmeric
• 2 tsp red chilli powder
• 1 cup yogurt
• 0.333 cup roasted peanuts
• 0.75 cup roasted desiccated coconut
• 2 tbsp roasted poppy seeds
• 10 roasted cashews
• 10 roasted almonds
• 1 onion (Thinly sliced and fried until golden and crisp)
• 0.5 cup oil
• 1 tsp garam masala
• 0.25 cup cilantro (Chopped; used in the qeema)
• 0.25 cup mint (Chopped; used in the qeema)
• 2 tbsp lemon juice
• 2.5 green chillies (2–3 chillies, slit)
• 2 tbsp cilantro (Chopped, for finishing)
• 2 tbsp mint (Chopped, for finishing)
• 1 cup water (About 1 cup, added as needed to achieve the desired consistency)
• 1 coal (One small piece, heated until red-hot for smoking)
• 1 tsp ghee (Poured over the hot coal)

Steps

1. 1

   Lightly roast the peanuts, desiccated coconut, poppy seeds, cashews, and almonds. Let the roasted ingredients cool completely.

2. 2

   Grind the cooled roasted ingredients into a fine paste with the yogurt and some water.

3. 3

   Place the ground meat in a heavy-bottomed pot. Add the ginger-garlic paste, salt, turmeric, red chilli powder, ground nut mixture, fried onions, oil, garam masala, the measured cilantro and mint, lemon juice, and slit green chillies.

4. 4

   Mix everything thoroughly so the seasoning and nut mixture are evenly distributed through the meat.

5. 5

   Cover the pot and let the mixture marinate for at least 1 hour.

6. 6

   Place the covered pot over low heat and cook until the meat is tender and the oil begins to separate. Stir occasionally so the mixture does not catch on the bottom.

7. 7

   Add about 1 cup of water as needed during cooking to achieve the desired consistency.

8. 8

   Once the meat is cooked, place a small steel bowl or a piece of foil inside the pot to hold the smoking coal.

9. 9

   Add a small red-hot piece of coal to the bowl or foil, pour the ghee over the coal, and immediately cover the pot.

10. 10

    Let the qeema smoke, covered, for 5 minutes. Remove the coal afterward.

11. 11

    Finish with the remaining chopped cilantro and mint. Serve with naan, paratha, or khatti dal and rice.

Notes

The source does not specify an exact low-heat cooking time; cook until the meat is tender and the oil separates. It also does not specify the amount of water beyond adding about 1 cup as needed. Take care when handling the red-hot coal and keep the pot covered during smoking.

Nutrition per serving

• main
• South Asian
• Pakistani
• ground meat
• slow-cooked
• smoky
• spicy
• gluten-free