Dum ka Keema (Fried Masala)

DAM KA KEEMA RECIPE SLOW COOKER GROUND BEEF

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4.94 from 16 votes

Dum ka Keema (Fried Masala)

The most silky smooth and bursting with flavour kind of dam keema I have ever tried.

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: South Asian

Servings: servings

Calories: 459kcal

Author: Wajiha

Ingredients

1 kg ground beef or keema
6 medium onions sliced in biryani cut
4 whole garlic
50 pieces or 3/4th cup of round red chilies saabit lal mirch
4 tbsp raw papaya paste kaccha papeeta paste
2 cups yogurt
1 - 2 cup oil for frying
2 tsp roasted and grind cumin seeds bhuna wa zeera
1 tsp salt or to taste

Instructions

In a large sauce pan or pateeli, pour in a generous amount of oil and fry the onions.
When the onions turn transparent, add red chilies and garlic cloves and fry all of them until they turn golden brown.
Remove the onions, garlic and chilies from the oil and let them cool down
In a grinder or a blender, blend the fried ingredients along with yogurt and raw papaya paste.
Add the mixture to the ground beef.
Add roasted cumin seeds, salts, and 1/4th cup of the oil used in frying the masala.
Once the meat has been marinated, keep it overnight in the fridge.
Add the meat in a pot and allow to cook at medium flame. Ideally keep an insulation pan or a griddle below the pot. This is called as "dum dena" or cooking with insulation.
Your meat will take somewhere around 40 to 60 minutes to release water and cook entirely.
Once you see the water drying up and your keema (meat) binding together, add a piece of charcoal to your keema to give it the smoky flavor it needs.
After 5 to 10 minutes of smoking the keema, turn off the flame
Serve with lemons and onions garnish. It goes well with rotis, parathas and potato curry on the side

Notes

ALTERNATIVE COOKING METHOD

You can also bake this dish

Take out the marinated meat and smoke it with coal before hand.

Dish out the meat in an oven proof dish (making sure you fill only half the depth of the dish)

Bake at 180°c for about 40 mins and keep checking. Once you see a dark brown layer forming on the top of the dish, and water dried up, you can take it out and serve the dish as it is.

SMOKING THE DISH

Place a piece of bread or aluminum foil on your bread in your meat.

Take a piece of charcoal and put it directly on top of a flame for 3 minutes or until it turns glowing red.

Add the charcoal on the foil or bread and drizzle 1 tbsp of oil on the coal. It will start releasing smoke immediately. Quickly cover the meat and let it sit for 5 to 10 minutes. And you have officially smoked your dish!

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