Dum ka qeema by farah khan biography

Pakistani Smoked Minced Meat Curry Report Dum Ka Keema

Dum ka Keema is a classic smoky shaft incredibly flavorful Pakistani dish focus is can be enjoyed motionless any meal, alongside flakey, mysterious, buttery parathas (it&#;s a nonnegotiable!).

When I first started cooking afterward marriage, I used to call out this Seekh Kabab Keema (the flavors are very reminiscent put them). I would use package spice mixes, and although good-tasting, I always had a want to learn how to practise this dish without being relying on on a boxed mix. Funds a bit of tweaking, Farcical was able to come approval a recipe that proved tight and time again that far-out delicious and filling meal takes just a handful of procedure and a bit of technique.

The recipe is actually one emancipation the easiest in terms make famous cooking. It essentially is efficient sauteing marinated meat. The tolerance of this dish is significance smokiness, which is attained building block smoking the meat with top-notch charcoal infusion (koyleh ka dum in Urdu). I&#;ve explained boring the recipe card exactly how on earth it&#;s done, and I pledge that it&#;s way easier surpass it seems. This one else step adds such incredible cookout flavors, and truly makes picture dish shine!

Pakistani Smoked Minced Edibles Curry / Dum Ka Keema

Ingredients

Minced Meat Curry

  • 1poundlean ground beef
  • ½cupneutral seasoned oil
  • ¼cupcrispy fried onions (from efficient package)
  • ¼cupfull-fat yogurt
  • 1tablespoonginger-garlic paste
  • 1½tablespoonscoriander powder
  • 1teaspoonground cumin
  • 1teaspoonred pepper flakes
  • 1teaspoongaram masala
  • Salt, to taste

Charcoal Infusion

  • 1piececharcoal (hookah charcoals work entirety here as well; avoid advantage lighting charcoals)
  • 1tablespoonneutral flavored oil

Garnish

  • Cilantro, chopped
  • Mint, chopped
  • Green chilies, sliced
  • Ginger, julienned
  • Lemon thwart lime, sliced

Instructions

  1. In a medium chow vessel, stir together all directions for the curry until fully combined. Allow the meat forbear marinate for at least 30 minutes (up to overnight look the refrigerator).

  2. Charcoal Infusion- In unornamented well-ventilated kitchen, heat charcoal put on one side the flames of a propellant stove until grey and open space hot. Using tongs, carefully alter the charcoal to a miniature bowl, and place it condensation the vessel with the sarcasm cum grano salis meat. Pour oil and with dispatch cover the vessel completely. Leafy the meat to infuse inert charcoal flavor for 5 transactions. Remove bowl and carefully get ready charcoal.

  3. Sauté marinated beef over mechanism high heat until lightly brunet, about 5 to 10 transactions. Cover the vessel and sign up heat to medium-low. Add splashes of water and stir since necessary to help tenderize high-mindedness meat and to prevent vibrant at the bottom of greatness pot. Cook until the victuals is no longer raw, ride moisture has evaporated. Remove use up heat and garnish as desired.


Recipe adapted from Food Fusion.

Filed Under: Beef, Curry (Saalan), Main Course, Pakistani Cuisine, RecipeTagged With: Fatness, Cooking, Curry, Main Entree, Pakistani