Daily Archives: April 13, 2021

Dam Ka Keema

Dam ka keema is one of my favourites in Pakistani home cooking. It is an ideal dish for all sort of parties, lunch or dinner & sehri/ suhoor in Ramadan. It is best served with plain paratha & rumaali roti but goes good with daal chaawal as well.

Try it & let me know how you go….

Ingredients

  • 1 kg mincemeat (mutton/ beef)
  • 6 medium sized onions, sliced
  • 1 cup oil
  • 2 tbspns ginger garlic & green chilli paste
  • 1.5 cup yogurt (a bit sour)
  • Coal, for tempering
  • 4 desi moti green chillies/ 2 Bengali green chillies
  • 4 tbspns coriander leaves
  • ½ cup mint leaves
  • 7 – 8 almonds
  • ¼ cup roasted chickpeas
  • 2 tbspns ginger juliennes
  • 1 lemon

SPICES

  • ½ tspn poppy seeds
  • 1 bay leaf
  • Salt to taste
  • 1 tbspns red chilli flakes & powder (heapful)
  • 1 tspn turmeric (heapful)
  • 1 tbspn meat tenderizer (raw papaya paste)
  • 1 tbspn coriander powder
  • 1 tbspn roasted and crushed cumin
  • 1 tspn black pepper
  • 1 tspn kasuri methi, ½ tspn nigella seeds & 2 tbspns pomegranate seeds (make powder together)
  • 1 tbspn Shan Bihari masala
  • Garam masala

FOR GARNISH

  • Ginger juliennes
  • Green chillies
  • Mint & coriander leaves (chopped)

METHOD

  • Heat oil and fry onions until they are golden & crispy but not dark. Take it out in a plate and leave the oil in the pan. Turn off the flame as we will be using the same oil to make the curry.
  • Combine fried onions, coriander, mint leaves, 1 green chilli, roasted chickpeas, poppy seed, almonds, yogurt and all the spices (except kasuri methi, nigella seeds, pomegranate seeds, garam masala & bay leaf) in blender and make a smooth paste.
  • Mix this smooth paste in mincemeat and keep it aside until needed.
  • Heat the same oil in the same pan (as it has the onion flavour) and fry bay leaf, ginger, garlic & green chilli paste until fragrant and a bit golden. Add the mincemeat mixture and start breaking it with the help of spatula.
  • Cook until it changes the colour.
  • Cover the pot and cook on low medium heat for 15 minutes.
  • Now mix in the other spice mix which is kasuri methi, nigella seeds, pomegranate seeds and garam masala. Add ginger juliennes & squeeze a lemon as well and cook further until the oil comes out and the water evaporates.
  • Heat the coal on flame until it is fully lit, place an onion peel or a piece of aluminium foil on keema and place the burning coal on it. Drizzle some oil and cover it with the lid for 10 minutes.
  • Garnish with green chillies, mint, ginger & coriander and serve hot with Rumali roti/ paratha or chapatti.