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Dam Ka Qeema

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Number of Votes 10
Number of times Viewed 37335
Comments 11
Rating 3.5/5.0
Occasion: Any   Total servings: 3-4
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Dam Ka Qeema recipe by Ghazala at
This recipe is very easy to cook and it can be served with paratha, chapati or naan.

Keywords: keema, kima, qima, beef, mutton

Mutton or beef mince ( one kg)
2 medium size onions
2 table spoon cumin seed
1 table spoon of each garlicClick to find more about garlic and gingerClick to find more about ginger paste
cup of yoghurt
1 table spoon garam masala powder
3 to 4 whole red chillies
1 table spoon coriander seed
table spoon of meat tenderiser powder
1 table spoon raw papaya grated
1 tea spoon grated gingerClick to find more about ginger
2 green chillies and saltClick to find more about salt to taste

First of all, roast the cumin seed, coriander seed and the whole red chillies on tawa or frying pan for 15 seconds.
Grind them into a powder.
Take sauce pan and put 2 table spoon of oil .
Then add one chopped onionClick to find more about onion and fry until golden brown.
Turn off the fire and take out the fried onions from the oil.
Now put grind powder along with other onionClick to find more about onion and blend them into a paste. Now mix them in a mince meat.
Later add all the spices , yogurt, meat tenderiser, raw grated papaya and the rest of other ingredients.
Marinate the mince meat over night or at least for six hours.
Later put the mixture on the fire and cook it for about 45 minutes, on a very low flame.
While cooking remove the lid from the pan and stir it twice. Cover it again and let it cook till 4-5 minutes.
Then you have to take one charcoal piece, place it on fire, and let it burn for a couple of minutes.
While it turned red, remove it from the fire, hold it with cling.
Immediately place it on the keema mixture, before placing it on the keema you have to put foil on the top of the keema.
At once pour little bit of oil with lid or spoon on the top of the charcoal. Immediately cover it with the lid for one minute. You will see smoke coming out from the pan. That smoke will give you barbecue smell.
Before serving, remove the coal along with the foil carefully.
Now dam keema is ready to eat .
Garnish it with some chopped onions, green coriander, grated gingerClick to find more about ginger and few lemon pieces.

Comments & Reviews

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There are 12 comment(s) for this recipe.
by Talat Tafseer 5/5 Stars
This is great

Fri Nov 15, 2013

by cheif neha of india 5/5 Stars
nice dish but you can do more better

Mon May 13, 2013

by Anonymous 5/5 Stars
yummy....this is very good and easy to make

Sun Oct 14, 2012

by ghazala786 No Rating

Thu Mar 17, 2011

by kfz versicherung vergleich 1/5 Star
Very enlightening and beneficial to someone whose been out of the circuit for a long time. - Kris

Thu Oct 28, 2010

by vikram j.akhaneyAnonymous 5/5 Stars
My wife will try this at home. The recipe looks good.

Mon Sep 06, 2010

by Falina 5/5 Stars
very nice

Wed Sep 01, 2010

by Anonymous No Rating
i like it. yammi............

Wed Sep 01, 2010

by maliha rehan No Rating
im making it ...

Mon Feb 15, 2010

by Ms Nabah Ali 5/5 Stars
Could you please tell me how many calories there are in this recipe per serving?

Wed Oct 07, 2009

by Mrs.Maryam Hussain 5/5 Stars
i have tried this recipie n its really tastey my husband's liked it soo much..thanks pakirecipies to provide such delicious recipies to us i am really thankfulll to u guys....all the best for future may can see more of thse tastey recipies near by in future :)

Sun Sep 13, 2009

by ferdos bader 5/5 Stars
Yes this was the very recipe i was looking for and i know it will come out as i expect it too for this was the way my mom in law use to make it when she was alive but then i was not that keen to learn it . now that she is no more i have been searching for this reciepe thank you

Thu Jul 16, 2009

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