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Dum Keema - Smoky Mince Curry Final shot

Dum Keema | Smoked Mince Curry

Dum Keema (Smoked Mince Curry) is a simple Pakistani curry made with spiced mince, yoghurt, and smoky charcoal flavor. Perfect with roti or naan.
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Prep Time 5 minutes
Cook Time 30 minutes
Marination 30 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Serves

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.
Keyword curry, Ground Beef, Mince Meat, Quick Dinner
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