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….
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
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.
Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤
350 gms beef mince (finely minced)
1.5 medium sized onions (coarsely chopped)
Salt to taste
1 tbspn red chilli flakes
½ tspn freshly crushed cumin (not powder or seeds)
1 tbsp chaat masala
A generous pinch of carom seeds
4 tbspns oil for frying
4 tspns whipped yogurt
A generous pinch of kasoori methi (crushed)
1 tspn mix of ginger and garlic powder (not crushed or minced)
2 tbspns finely chopped fresh mint leaves
2 Thai/ small green chillies, chopped fine
40 pcs of samosa sheet
2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
Oil for deep frying
Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
Keep making the samosas until the mixture & the sheets are finished.
Refrigerate for 30 minutes.
Fry on medium heat at 180 degrees Celsius until golden and crispy.
(Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
Keema hari mirch is one of my favorite ways to consume mincemeat, after kebabs. I love the smell and taste of fenugreek and green chillies along with ginger in Keema and if it is served with homemade chapattis, YUMMmmmMmMmmmM. Try it and love it, its worth it. ❤
1 kilo beef mincemeat
3 onions, sliced
3 tomatoes, sliced
10 – 12 green chillies, sliced
1 tbspn ginger paste
1 tbspn garlic paste
1 cup oil
2 tbspns julienne ginger
Salt to taste
1 tbspn red chilli powder
1 tspn turmeric
1 tbspn coriander powder
1 tspn cracked coriander seeds
1 tbspn cumin seeds
1 tspn garam masala
2 tbspns ghee
1 tbspn dried fenugreek leaves
Heat oil in a cooking pan and fry onion until they are translucent. Add ginger and garlic paste and fry until the onions are golden and crispy. Add half of the green chillies.
Add mincemeat and break it with the wooden spoon. When it starts changing the color add salt and tomatoes and cook on high heat until tomatoes are tender. Add all the spices and remaining half of the green chillies.
Cook on medium flame until the moisture dries out and oil starts to separate. Meanwhile melt ghee in a pan and splatter some fenugreek. Add this tarka to your mincemeat and garnish with some ginger, coriander and more green chillies.
My TOP favorite dinner…. it is so moist and juicy and the glaze is just awesome! ❤
2 kilos of ground beef
1 tbspn of Olive Oil
1 Onion, finely choppes
3 Cloves of Garlic, minced
2 bread slices
¼ cup of Milk
¼ cup of Chopped Parsley
1 cup of Parmesan cheese
Dash of Worcesteshire Sauce
Salt and Pepper, to taste
¾ cup of Ketchup
2 tbspns of Tomato Paste
¼ cup of Brown Sugar
1 tsp of Dried Mustard
1 tsp of Paprika
1 tsp of Granulated Garlic
1 tsp of Granulated Onion
Preheat the oven to 180 degrees C.
In a sauté pan over medium heat, cook the onion and garlic in the olive oil for about 6 to 8 minutes or until soft and translucent, allow to cool completely.
In a small bowl, put the slices of bread and pour the milk over them, let them sit for a few minutes or until the bread soaks up all the milk.
In a large bowl, combine the beef, the milk soaked bread, cooked onion and garlic, parsley, parmiggiano, worchesteshire sauce, eggs, salt and pepper. Mix until everything is well combined but don’t over mix and compact the mixture too much otherwise your meatloaf will be tough.
Place a cooling rack over a baking sheet (or use a broiler pan) and place the meat mixture onto it and form it into a loaf, set aside.
In a small bowl, mix together all the ingredients for the glaze. Smear half of it evenly over the top and reserve the rest.
Bake the meatloaf for 50 minutes, then smear the rest of the sauce on top and put it back in the oven to bake for another 15 minutes.