Dum ka keema, also known as smoked minced beef, is an absolute delight for your taste buds! This dish is my go-to for Eid brunch, and I often make a larger quantity to enjoy throughout the entire week. Trust me, it only gets better with time as the flavors intensify when reheated. You can serve this flavorful keema with a variety of dishes, such as rice, pasta, or even noodles. The secret behind its irresistible taste lies in the perfect blend of marinated minced beef, fragrant spices, fried onions, and a touch of dry roasted chickpea flour. To add a special touch, we smoke it with coal, giving it a unique and irresistible aroma. Once you try this keema, you’ll find yourself craving it over and over again!
Ingredients for Dum ka Keema
Minced Beef (Keema)
I always use lean minced beef for this recipe. Washing keema is not necessary. I feel like if I wash keema it will remove all of the flavor from it. Marinate minced beef overnight or for at least 30 minutes.
Fried Onions
Store-bought fried onions work fine, but you can also make your own. Peel and slice one big onion and fry until it turns golden brown on medium heat.
Dry roasted chickpea flour (Besan)
Dry roasted chickpea flour or besan is used in this recipe. Add besan in a pan without oil or grease and cook until it changes color and you can smell the aroma. Keep mixing the besan constantly while roasting.
Spices
I used some common spices for this recipe that can be easily found in your pantry. My special garam masala recipe is here for you to follow. You can also use store-bought garam masala if you like.
Tenderizer
I used about 1 tsp of meat tenderizer in this recipe which will reduce the cooking time to half. You can also use raw papaya paste which is a great natural tenderizer.
What to serve with Dum ka keema
Dum ka keema is a flavorful dish that pairs perfectly with puri or paratha. To elevate your dining experience, consider preparing some delicious accompaniments such as halwa, chaney, and aloo ki sabzi. Alternatively, you can savor the keema with a serving of plain roti or naan for a satisfying meal. Whether you decide to create a feast with additional sides or opt for a simpler indulgence, this aromatic dish is sure to delight your taste buds.
How to store leftover smoked minced beef
Keep any leftovers in a fridge for 4 to 5 days or freeze them for a few weeks. In my opinion, dum ka keema tastes better the next day. Mix any leftovers with pasta or make an omelet for a delicious treat.
Coal Smoking Method
Smoking food at home using hot charcoal is an incredibly simple way to replicate the tandoori effect in your kitchen. This technique imparts the smoky flavor typically achieved by cooking in a tandoor, requiring just a piece of coal. By employing this coal smoking method, you can enjoy the taste and aroma reminiscent of food fresh off a barbecue grill or tandoor, all without the need to light up a tandoor or barbecue at home. This can be easily done right on your stovetop.
Burn your coal on a gas stove top for about 7 minutes, and change the sides to ensure it is burned from all sides. Now carefully place it in a small bowl or foil paper, and put it in the center of the pan. Drizzle a tsp of oil on the hot coal and quickly cover the pot with a lid. Keep it covered for 3-4 minutes. Discard the coal properly.
Dum ka Keema or Smoked Minced Beef
Ingredients
- 1.5 lbs ground beef
- 1/2 cup oil
Ingredients for Marination
- 1 tsp Salt
- 1 tsp Red chili powder or to taste
- 1/2 tsp chili flakes Crushed red chili
- 1 tsp Cumin powder
- 2 tsp Coriander powder
- 1/2 tsp garam masala
- 1 tbsp raw papaya paste or 1 tsp meat tenderizer optional
- 3 tbsp Roasted chickpea powder Besan
- 1/2 cup fried onions
- 1/2 cup yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 cup water as needed. I didn't use any
For Smoky flavor
- 1 coal use only one coal
- few drops of oil
Garnish
- ginger, green chilies, and onions
Instructions
Marinate the Minced Beef
- In a pan, add chickpea flour (besan) and dry roast for 4 to 5 minutes. Once it changes color and you can smell the aroma, take it off of the stove. Let it cool down completely.
- Add all of the ingredients of marination into a bowl along with minced meat, and dry roasted besan. Mix everything and let it marinate overnight or for at least 30 minutes.
- Heat oil in a pan, add marinated mince, and cook it while stirring occasionally for 5 minutes over high heat.
- Then lower the heat to medium and cook for 15-20 minutes. If you didn't marinate the minced meat overnight then add 1/2 cup of water and let it cook for 25-30 minutes over medium-low heat.
Smoke the Mince Beef
- Burn your coal on a gas stove top for about 7 minutes, and change the sides to ensure it is burned from all sides. Now carefully place it in a small bowl or foil paper, and put it in the center of the pan.
- Add a drop of oil and cover the pan for about 3 minutes.
- Properly discard the coal.
- Garnish your dum ka keema and enjoy!