Name: Dum Ka Keema (Smoked Ground Beef)
Prep time: PT-495907H47M7S
Cook time: 1 h
Cuisine: Indian
Ingredients: 2 tablespoons (20 g) besan, gram flour; 10 (10 g) raw whole almonds; 10 (18 g) raw whole cashews, optional; 1½ teaspoons (6 g) white poppy seeds or sesame seeds; 2 tablespoons (9 g) whole coriander seeds; 1 teaspoon cumin seeds; 6 black peppercorns; 3 whole cloves; ¼- inch piece cinnamon stick; 1 small black cardamom pod; 3 green cardamom pods; 1 pound (454 g) ground beef, full-fat or lean; 1 cup (65 g) store-bought or homemade pre-fried onions, lightly crushed; ¾ cup (210 g) plain whole-milk greek yogurt; 1 tablespoon papaya paste, optional; 5 garlic cloves, crushed or finely chopped; 1- inch (13 g) piece fresh ginger, crushed or finely chopped; ¼ cup (4 g) loosely packed fresh mint leaves, chopped; 2 teaspoons kosher salt; 1 tablespoon kashmiri red chile powder, or to taste; 1 teaspoon red chile powder; ½ cup neutral oil; food-grade coal or pieces or briquettes, for smoking; ghee or butter; thinly sliced yellow onion; cilantro, finely chopped; green chiles, sliced; fresh ginger, julienned; lemon wedges; mint leaves, finely chopped

Description

This Dum Ka Keema features tender ground beef mixed with yogurt and a blend of spices, delivering an irresistible flavor perfect for a cozy meal or quick dinner.

Ingredients

Scale

2 tablespoons (20 g) besan, gram flour
10 (10 g) raw whole almonds
10 (18 g) raw whole cashews, optional
1½ teaspoons (6 g) white poppy seeds or sesame seeds
2 tablespoons (9 g) whole coriander seeds
1 teaspoon cumin seeds
6 black peppercorns
3 whole cloves
¼– inch piece cinnamon stick
1 small black cardamom pod
3 green cardamom pods
1 pound (454 g) ground beef, full-fat or lean
1 cup (65 g) store-bought or homemade pre-fried onions, lightly crushed
¾ cup (210 g) plain whole-milk greek yogurt
1 tablespoon papaya paste, optional
5 garlic cloves, crushed or finely chopped
1– inch (13 g) piece fresh ginger, crushed or finely chopped
¼ cup (4 g) loosely packed fresh mint leaves, chopped
2 teaspoons kosher salt
1 tablespoon kashmiri red chile powder, or to taste
1 teaspoon red chile powder
½ cup neutral oil
food-grade coal or pieces or briquettes, for smoking
ghee or butter
thinly sliced yellow onion
cilantro, finely chopped
green chiles, sliced
fresh ginger, julienned
lemon wedges
mint leaves, finely chopped

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Instructions

Toast the besan in a skillet over low-medium heat for about 4 minutes until fragrant. Transfer to a bowl and set aside.
In the same skillet, toast the almonds and cashews (if using) for 3-4 minutes. Add the poppy or sesame seeds and cook briefly until they crackle. Cool in a separate bowl.
Toast the whole spices (coriander, cumin, peppercorns, cloves, and cardamom) in the skillet for 3-4 minutes. Cool slightly and grind to a fine powder along with the nuts and seeds.
In a stand mixer, combine ground beef, pre-fried onions, Greek yogurt, optional papaya, garlic, ginger, chile powders, and salt along with the toasted besan and spice mixture. Beat until the mixture is paste-like. Optionally marinate in the fridge overnight.
If marinated, let the mixture stand at room temperature. Heat oil in a pan over medium-high heat and add the beef mixture, covering and cooking for 45-50 minutes until the oil rises to the surface.

Notes

Adjust the spiciness according to taste by varying the amount of chile powder used.
For a richer flavor, allow the keema to marinate overnight before cooking.
Serve with fresh cilantro, mint, and lemon wedges for added freshness.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 5 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 120 mg