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Dum Ka Qeema

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Number of Votes 6
Number of times Viewed 22245
Comments 3
Rating 3/5.0
Occasion: Any   Total servings: 6
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time: 20 minutes
Best for: All   Preperation time: 40 minutes
How to serve: Hot    

Dum Ka Qeema recipe by Nazia at
Minced beef marinated overnight in a variety of spices and then cooked thoroughly.

Keywords: keema, kima, qima

1 kg lean Mince (beef or lamb)
3 medium onionClick to find more about onion skinned & thinly sliced
1 cup oil
1 tablespoon gingerClick to find more about ginger paste
2 tablespoon unripe green papaya (ground)
1 teaspoon garam masala
1.5 teaspoon saltClick to find more about salt
7-8 whole red chiliClick to find more about whole red chili
2 tablespoon yogurt
1 piece coal
2 tablespoon freshly chopped green coriander
1 teaspoon green chilies fine chopped
1 tablespoon roasted chick peaClick to find more about chick pea flour

1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
2. Thoroughly wash the mince and squeeze out any water.
3. Put the mince in a bowl. Add onionClick to find more about onion paste, gingerClick to find more about ginger paste, saltClick to find more about salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.
5. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.
6. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
7. Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 45 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.
8.Transfer to a serving dish and decorate with onionClick to find more about onion ring, green chilliClick to find more about green chilli and coriander leavesClick to find more about coriander leaves.

Comments & Reviews

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There are 4 comment(s) for this recipe.
by uzoaqMcRt 4/5 Stars
I m on cd 11 and had a big temperature dip this morning buy online ***

Sun Nov 12, 2023

by Anonymous No Rating
so nice looking very delicious

Tue Sep 25, 2012

by fayeza shamsi 5/5 Stars
..hmm, looks easy to Me.. hell im gonna try that recipe for tommorow morning... im gona have a Eid-Ul-Azha Breakfast Milan .. & i was thinking to use Qurbaani meatin a different way!...Soooo here im gona try tommorow! :)

Wed Dec 02, 2009

by new cook 5/5 Stars
This is by far THE BEST Dum ka Qeema recipe I have ever tried. I read some others online, but the steps were not that clear neither written in an easy method to follow. I saw this recipe and liked it, so I tried it for a party I was having at home. I followed everything exactly except that I didn't have Papaya and used 1/4 teaspoon of meat tenderizer powder to marinate the Qeema, this is the only change I made to this recipe. Besides that at the time of serving, I put sliced onion rings with a bit of cut cilantro on top as a garnish. The guest party included some people from Agra, Hyderabad, Lahore... needless to say they all have very distinct tastes. It turned out so good, that all my guests thought I was a veteran cook, which I'm not. The dish was a hit and I was a hit at my party too! It was really cool. Thank you for this easy-to-follow recipe.

Tue Jul 21, 2009

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