Telangana

Dum ka keema

Name: Dum ka keema
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Hyderabadi
Ingredients: 500 g fine minced mutton (goat mince, ground goat); 2 tbsp ground to a paste with skin raw papaya (green papaya); 3/4 cup whisked curd (plain yogurt, natural yoghurt); 2 medium thinly sliced onion; 4 tbsp cooking oil (vegetable oil); 1 1/2 tbsp ginger garlic paste; 2 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1 tsp garam masala; 2 tbsp powdered roasted chana dal (roasted split chickpeas); 2 tbsp dry coconut roasted desiccated coconut (unsweetened shredded coconut); 2 finely chopped green chilli; a handful mint leaves; a handful coriander leaves (cilantro); 1 tbsp lemon juice; Salt, to taste; 1 1/2 tbsp for the smoke and finish ghee

Mince that gets a slow nap under a sealed lid and a whiff of charcoal smoke. Very Hyderabadi, very dramatic.

100 minTime

28 gProtein each

mediumSpice

Mince on dum3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

513kcal

28 gprotein

4 gfibre

100minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Minced mutton (goat mince, ground goat)500 g, fine

Raw papaya (green papaya)2 tbsp, ground to a paste with skin

Curd (plain yogurt, natural yoghurt)¾ cup, whisked

Onion2 medium, thinly sliced

Cooking oil (vegetable oil)4 tbsp

Ginger garlic paste1½ tbsp

Red chilli powder (indian red chili powder)2 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala1 tsp

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut, roasted

Green chilli2, finely chopped

Mint leavesa handful

Coriander leaves (cilantro)a handful

Lemon juice1 tbsp

Saltto taste

Ghee1½ tbsp, for the smoke and finish

Method

6 steps

1Fry the onions in the oil until deep golden. Lift out, cool and crush. Keep the oil.
2Grind the roasted chana and roasted coconut to a fine powder. Mix the keema with papaya paste, curd, ginger garlic paste, chilli, turmeric, garam masala, chana coconut powder, green chilli, half the mint and coriander, the crushed onions and salt. Rest 45 minutes.
3Heat 3 tbsp of the onion oil in a heavy pot. Add the marinated keema and spread it evenly. Cook uncovered on medium for 5 minutes.
4Cover with a tight lid, seal the edges with foil or dough and cook on the lowest heat, on a tawa if you have one, stirring once halfway.
5For the smoke, heat a piece of charcoal on a flame until red hot. Place it in a small steel bowl set on top of the keema, pour a little ghee on it and cover immediately for 2 minutes. Keep a window open.
6Remove the charcoal bowl, add lemon juice, the rest of the mint and coriander, and stir. Serve hot.

Serve it like this

Serve in a shallow dish with mint and a lemon wedge, with hot rumali roti, naan or sheermal.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dum ka keema

Make it your way

Ingredients

Method

Make it a meal