Description

Experience the rich flavors of Dum Ka Keema, featuring ground beef, yogurt, and a blend of aromatic spices. This dish is perfect for a quick, satisfying dinner, offering comfort in every bite.

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

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Instructions

Toast the besan in a skillet over low-medium heat for 4 minutes until fragrant. Set aside in a bowl.
In the same skillet, toast the almonds and cashews for 3-4 minutes until browned. Add the poppy seeds and cook until they start cracking. Set aside to cool.
Toast the whole spices in the skillet for 3-4 minutes until fragrant. Cool slightly and grind with the toasted nuts and seeds into a fine powder.
In a stand mixer bowl, combine ground beef, pre-fried onions, Greek yogurt, garlic, ginger, chile powders, salt, and the toasted mixture. Mix on low speed for 1 minute, then add water and continue mixing for 2-3 minutes until soft.
If marinated, let the mixture sit at room temperature for 15 minutes. Heat oil in a pan over medium-high heat, add the beef, simmer, then cover and cook for 45-50 minutes until the oil rises to the surface.

Notes

For enhanced flavor, allow the keema to marinate overnight in the refrigerator.
Adjust spice levels to your preference by varying the amount of chile powder used.
Serve with naan or rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg