|More sharing options at the end of the article |
Dum Ka Qeema (Smoked Ground Beef)
By Tania Fatmi
- Ground beef (Qeema) – 1 kg
- Plain yogurt – 2 cups
- Shan Tikka masala – ½ pkt (exact)
- Shan Bihari Kabab masala – ½ pkt (exact)
- Ginger paste – 2 tbs
- Garlic paste – 2 tbs
- Fried onion – 2 cups (fresh or packaged)
- Cooking oil – 2 tbs
- Raw papaya – 1 tbs (optional)
- Piece of coal for dum/smoke
- Piece of foil
Blend all the ingredients to a fine paste except the qeema and oil. Pour the mixture on the qeema, which should be in the same pot you want to cook in. Mix well with your hands. Let it marinate covered for 2 – 3 hours in the fridge.
Pour the oil on the qeema and cook on medium heat. The water will separate from the yogurt and the qeema will simmer in it till it dries after 20 minutes or so; keep it covered.
Once the water has dried, turn up the heat and cook the qeema, stirring continuously until it browns and the oil appears on top.
Take the piece of coal and heat it directly over the flame until it glows red. Make a cup with a foil and place it on top of the cooked qeema in the pot. Place the red hot coal on the foil and pour a teaspoon of oil on it and cover immediately. Keep the lid covered for 15 minutes on reduced heat.
Enjoy this yummy qeema with nan or paratha and chutney.