Name: Dum Ka Keema (Smoked Ground Beef)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 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

Description

Dum Ka Keema offers an irresistible blend of spices, ground beef, and yogurt, creating a flavorful comfort dish perfect for family dinners and easy weeknight meals.

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 small skillet over low-medium heat for 4 minutes, stirring constantly. Set aside in a bowl.
In the same skillet, toast almonds and cashews for 3-4 minutes, then add poppy seeds and cook for another 30-60 seconds. Transfer to a bowl and cool.
Toast the whole spices in the skillet for 3-4 minutes until fragrant. Cool slightly, then grind with the toasted nuts and seeds into a fine powder.
In a stand mixer bowl, mix ground beef, pre-fried onions, yogurt, papaya paste, garlic, ginger, chile powders, salt, and the toasted spice mixture. Beat on low for 1 minute, then add water and beat for another 2-3 minutes. Marinate overnight if possible.
Heat oil in a pan and add the meat mixture. Simmer, cover, and cook for 45-50 minutes, stirring occasionally until oil rises to the surface. Adjust seasoning as needed.

Notes

For the best flavor, allow the beef mixture to marinate overnight if time permits.
Monitor the cooking heat to prevent the oil from separating too quickly.
Garnish with fresh cilantro, onions, and lemon wedges for added freshness.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5 g
Sodium: 900 mg
Fat: 40 g
Saturated Fat: 12 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 100 mg