Marinated mince meat slow-cooked to perfection and infused with smoky charcoal, Dum Keema (Smoked Mince Curry) is a rich, flavorful, and comforting dish that’s perfect for any occasion. The combination of yogurt, aromatic spices, and tender mince creates a luscious, melt-in-the-mouth curry that’s both hearty and satisfying.
Keema (or Qeema) refers to ground meat, and in this recipe, it’s marinated in yogurt, garlic, ginger, and a blend of warm spices. The mince cooks slowly in its own juices, allowing the flavors to deepen, and is then smoked with charcoal to impart an authentic smoky aroma that elevates every bite.
This Dum Keema recipe is so quick and easy, its one the Quick dinner recipe that i usually make.
Why You’ll Love This Dum Keema Recipe
✅ Minimal ingredients, maximum flavor – made with pantry spices and yoghurt, no onions or tomatoes needed.
✅ Quick & easy – perfect for busy weeknights but special enough for entertaining.
✅ Smoky and authentic – the charcoal smoking step gives it a rich, restaurant-style flavor.
✅ Kid-friendly – just like Aloo Keema, it’s mild enough for children but still full of flavor.
Ingredients for Dum Keema (Smoked Mince Curry)
- Mince – Use lean, fat-free beef, goat, or lamb mince. For the best texture, ensure the mince is finely ground — if not, pulse it in a food processor to get a smooth, even consistency.
- Spices – This Dum Keema (Smoked Mince Curry) uses a few basic, aromatic spices — salt, red chilli powder, crushed red chilli, turmeric, cumin, coriander powder, and garam masala. These create a rich, authentic flavor without complicated seasoning.
- Yoghurt – Acts as the marinade for the mince along with spices. Plain or Greek yogurt works best, tenderizing the meat while adding subtle creaminess.
- Garlic & Ginger – No onions or tomatoes are needed for the base, but fresh garlic and ginger are essential. Freshly pounded or grated gives far better aroma and taste than pre-made pastes.
- Meat Tenderiser – Traditionally, raw papaya is used as a natural tenderiser. Alternatively, you can dry papaya skin and grind it into a powder. If unavailable, meat tenderiser powder or a pinch of baking soda works well to keep the mince tender.
- Garnish – Add onion rings and whole green chilies before smoking with charcoal — the onions soften while the chilies infuse flavor without adding heat. Finish with fresh coriander and julienned ginger for a fragrant, colorful garnish.
How to make Dum Keema – Smoked Mince Curry
Marinate the mince: Combine mince with yogurt, spices, and fresh garlic-ginger paste. Longer marination enhances flavor, but even a short 30-minute marination works.
Cook the mince: Heat oil and cook the marinated mince until water evaporates, breaking it apart to prevent clumps. Cover briefly to allow the flavors to meld.
Add smokiness: Heat charcoal, place it on foil, drizzle a few drops of oil, and cover the pot so the mince absorbs the smoky aroma.
Garnish: Top with onion rings, whole green chilies, coriander, and julienned ginger before serving.
Pro Tips for Perfect Dum Keema (Smoked Mince)
- Use fine mince: For the best texture, make sure your beef, lamb or goat mince is finely ground. If it looks coarse, pulse it in a food processor before marinating.
- Marinate longer: Overnight marination in yoghurt and spices gives the mince a deeper flavour and keeps it tender. Even 30 minutes will work in a pinch, but the longer the better.
- Low and slow cooking: Cook the mince on low heat so it cooks in its own juices. This helps the flavours develop without drying it out.
- Perfect smokiness: Heat the charcoal until red hot, place it in a small foil cup, add a few drops of oil or ghee and cover immediately. Don’t overdo the smoke — 2–3 minutes is enough to infuse flavour without making it bitter.
- Garnish smartly: Onion rings, green chillies, ginger juliennes and fresh coriander balance the richness and give the dish a restaurant-style finish.
Watch How to Make Dum Keema – Smoky Mince Curry
Can Dum Qeema(Smoked mince Curry) be made ahead ?
Yes! You can marinate the mince a day or even two days in advance, which allows the flavors to develop even more deeply, making the dish more aromatic and tender.
What to serve with Dum Keema(Smoked Mince Curry)?
This is a dry, smoky mince with no gravy, so it pairs perfectly with plain roti, paratha, or naan. Leftovers work wonderfully in sandwiches or wraps with some cheese and fresh salad for a quick, flavorful meal.
Other Mince Meat Recipes to Try
ALOO KEEMA (Mince and Potato Curry)
Turkish Adana Kebabs
Gola Kebabs
Chapli Kebabs
Meatball (Kofte) Curry
If you have tried this recipe or have any questions, please leave a comment below. I appreciate any feedback and love to hear if you enjoyed this recipe.
Dum Keema | Smoked Mince Curry
Ingredients
- 500 g Mince Meat See Notes
- 1 cup Yoghurt
- 1½ tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Crushed Chilli
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1/4 tsp Bicarb Soda See Notes
- 1/4 cup Oil
- ½ cup Water
Garnish
- 1 medium Onion Sliced in rings
- 2 medium Green Chillies
- 1 tbsp Ginger Julian cut
- 1/4 cup Coriander
- 1/4 tsp Garam Masala
For Smokiness
- Small Piece of Charcoal
Instructions
- In a mixing bowl, add mince meat, yoghurt, salt, all spices (red chilli, crushed chilli, cumin, coriander), garlic paste, ginger paste, and bicarb soda. Mix well to combine. Marinate overnight for best results, or at least 30 minutes if short on time.
- Heat oil in a pan and add the marinated mince. Fry while breaking it apart with a spoon so it doesn’t clump. Cook until all water evaporates and the oil begins to separate.
- Add ½ cup water, mix well, cover, and cook on low heat for 20 minutes.
- Meanwhile, heat a small piece of charcoal directly on the flame until it turns ash-grey and ready to smoke.
- Place onion rings and green chillies on top of the cooked mince. Fold a small piece of foil and place it in the center of the pan. Put the hot charcoal on it, drizzle with a drop of oil, and immediately cover the pot. Let it smoke for 5 minutes, then remove the charcoal and foil.
- Garnish with fresh coriander, julienned ginger and garam masala,
Notes
- Type of mince: Use beef, goat, or lamb mince — lean and finely ground works best. If coarse, pulse in a food processor for a finer texture.
- Marination: Overnight marination gives deeper flavor, but even 30 minutes works if you’re short on time.
- Tenderiser: Traditionally raw papaya is used, but store-bought tenderiser powder or even a pinch of bicarb soda can be substituted.
- Charcoal smoke: Heating the coal until red-hot is key. Always drizzle a little oil before covering to trap maximum smokiness.
- Spice level: Adjust red chilli powder and crushed chilli to taste. For a milder version, reduce but don’t omit completely.
