Dum Keema Recipe

Heat the oil in a heavy pot and fry the onions on medium heat until deep golden and crisp. Lift them out, spread on paper to crisp further, and keep the oil.

⏱ 12 min

Crush the fried onions with your hands. In a bowl mix the mince with the crushed onions and all the marinade ingredients, kneading for a minute so the spices work into the meat.

Cover and leave the mince to marinate in the fridge.

⏱ 60 min

Heat the reserved oil in the pot on high heat. Add the marinated mince and stir-fry, breaking up lumps, until it changes colour and the liquid from the yogurt starts to bubble.

⏱ 6 min

Lower the heat to the minimum, cover tightly and cook on dum, stirring every 10 minutes, until the mince is tender and the liquid is almost gone. Put a tawa under the pot if your flame runs hot.

⏱ 30 min

Uncover, turn the heat up and bhuno until the mince is dry and the oil separates and shines.

⏱ 5 min

Stir in the green chillies, ginger and mint. For the smoke, heat a small piece of charcoal over a flame until red hot, set it in a piece of foil or a small steel bowl on top of the keema, pour the ghee over it and close the lid at once.

⏱ 5 min

Remove the charcoal, scatter the coriander and serve.