Dum Ka Keema (Smoked Ground Beef)
Dum Ka Keema (Smoked Ground Beef) is a dry curry made with ground beef that's marinated, tenderized, cooked and then smoked using a traditional indoor method.
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Ingredients
- 1 lb extra lean ground beef
- ¼ cup cooking oil (see notes)
- 2 tablespoon ghee (see notes)
- 1 yellow onions (see notes)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon gram flour
- 1 tablespoon poppy seeds
- 1 serrano chili
- ½ cup plain yogurt (see notes)
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon Kashmiri powder
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 kiwi (see notes)
Smoking The Keema
- 1 coal
- 2 tablespoon cooking oil
Instructions
- Heat the ¼ cup cooking oil and sautee the onions until they're golden brown. (see notes)
- Dry roast the gram flour and poppy seeds until they releases a nutty aroma (see notes)
- Grind the onions, serrano chili, and kiwi into a paste once the onions are slightly cool.
- grind the poppy seeds into a powder.
- Mix the ground beef, ginger, garlic paste, roasted gram flour, pureed onion mixture, ground poppy seeds, yogurt, and spices until you have a homogenous mixture. Place in the fridge to marinate. (see notes)
- After a minimum of 30 minutes, heat the 2 tablespoons of ghee and saute the marinated keema mixture. (see notes)
- Stir fry the ground beef for 10 minutes minimum. (see notes)
Smoking The Keema
- Start heating the charcoal when you start cooking the keema. (see notes)
- Once the keema is done and the charcoal is well-lit, turn the stove off, create a small space in the center of the keema, and place a heatproof bowl.
- Place the lit charcoal in the bowl and pour the 2 tablespoons of cooking oil on it. Cover the cooking pot with a lid to trap all the smoke in.
- After 10 minutes, remove the lid, remove the bowl with the charcoal and oil and serve the keema.
Notes
Cooking oil - The cooking oil is used to caramelize the onions. While the onions are strained and pureed to add to the meat, I like to add the remaining oil to my keema. Fat is essential to this recipe and prevents the keema from being too dry.
Ghee - I like to use this in addition to the oil to help enhance the flavor of the keema. Ghee always adds a nice nutty taste.
Onions - Once the onions are a nice golden brown color, remove them from the oil and place them on a paper towel that will absorb the oil. Let them cool down, and then grind them to a paste.
Yogurt - Use plain, full-fat yogurt to help tenderize the keema and add moisture.
Kiwi - Traditional dum keema recipes use raw papaya as a tenderizer, but I use kiwi instead as it's easier to source and works great. Meat tenderizer is always an option, but I personally don't like the taste.
Gram flour - This is key to the texture of dum ka keema. It acts as a binding agent and helps absorb liquid released by the keema. Make sure to saute it to release its nutty flavor.
Poppy seeds - I roast, grind, and combine these with the gram flour for the perfect taste and texture.
Marinating - The ground beef should marinate for at least 30 minutes, but ideally, overnight.
Cooking - The keema will initially be clumped together. As the heat gets to it, it will release water. Break it up with a cooking spoon for an even consistency, and roast it for at least 10 minutes after all the water evaporates.
Smoking - This is key to a perfect dum ka keema. The coal must be well-lit to smoke properly when doused in oil. Cover the pot with a tight lid when the coal starts to smoke. Smoke the meat for a minimum of 10 minutes for the perfect taste.
Nutrition
Serving: 1personCalories: 478kcalCarbohydrates: 10gProtein: 27gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 93mgSodium: 681mgPotassium: 593mgFiber: 2gSugar: 5gVitamin A: 269IUVitamin C: 20mgCalcium: 107mgIron: 4mg
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