Name: Dum Qeema ( Smoked Mince)
Prep time: 5 min
Cook time: 30 min
Ingredients: 500 g Mince Meat; 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; 1/4 cup Oil; 1 medium Onion Sliced in rings; 2 medium Green Chillies; 1 tbsp Ginger Julian cut; 1/4 cup Coriander; 1/4 tsp Garam Masala; Cracked Black Pepper

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Marinated mince meat slow-cooked to perfection and infused with charcoal, Dum Qeema (Smoked Mince) is an absolute comfort food.

Qeema or Keema is mince meat or ground meat. Dum Qeema (Smoked Mince) is mince meat marinated in yoghurt and spices. The meat is cooked in its own water and then smoked with charcoal to give it a smoky flavour.

Its an easy recipe with minimum ingredients and is ideal for quick weeknight dinner. Just like Aloo Keema is a family favourite. Its kids friendly and is also perfect for dinner when you are entertaining.

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Ingredients for Dum Qeema (Smoked Mince)

Mince – Use lean, fat free beef, goat or lamb mince. Ensure that mince is fine, if it’s not just use food processor to get fine texture.
Spices – Dum Qeema ( Smoked Mince) requires very few basic spices, salt, red chilli powder, crushed red chilli, turmeric, cumin and coriander powder and garam masala.
Yoghurt – acts as marinade for Dum Qeema along with spices. Plain or Greek yoghurt is best option.
Garlic & Ginger – Dum Qeema (Smoked Mince) requires no onions or tomatoes as a base, but ginger garlic is must. Use fresh garlic/ginger, it does give better taste than bottled ones.
Meat Tenderiser – This recipe requires meat tenderising ingredients. Traditionally this recipe uses raw papaya, which is a natural tenderiser. Or if you eat papaya save the skin, dry it in sun and make powder. You have your own natural tenderiser which you can use any time you are marinating meats etc. But you can use meat tenderiser powder or if its not available too bicarb soda also works.
Garnish – Add Onion rings, and whole green chilli before adding charcoal. The onions get tender and there won’t be a raw taste. The green chilies add flavour to mince without adding to spice in the dish. Garnish coriander and julienne ginger before serving.

HOW TO MAKE DUM QEEMA

Dum Qeema ( Smoked Mince) is 2 step process . Firstly marinate mince meat in yoghurt, spices and ginger garlic. For best results marinate it overnight, the longer the marination time the better it will be in taste and flavour. If you are in a hurry marinating for 30 minutes should do as well.

Heat oil in a pan and cook mince meat untill water has evaporated. Using the wooden spoon keep breaking mince apart so it doesnt clump. Once the oil starts to seperate add little oil and cover the pot.

Heat a piece of charcoal on fire. Add this charcoal to mince ( on a piece of Aluminium foil) and drizzle with drop of oil. Cover so that mince absorbs the smokiness from coal.

Garnish with onions, whole green chillies, coriander and ginger.

Watch How to Make Dum Keema

Can Dum Qeema(Smoked mince) be made ahead ?

You can marinate mince a day or even two days ahead, it will enhance the flavours even more.

What to serve with Dum Qeema(Smoked Mince)?

This is bit dry mince with no gravy so it goes well plain roti, paratha or naan. The leftovers are perfect to use in sandwich or a wrap with some cheese and salad.