Keema means ground meat, throughout the post ground meat and keema will be used interchangeably. Dum means ’to smoke’ so make sure your keema has a deep smoky flavor. We love eating keema at home, no wonder I’m having so many mince recipes on the blog. The best once are bhuna keema, chapli kebab, keema cutlets, Mongolian meatballs and keema naan.
Ingredients
The ingredients are visible in the image below which are ground meat, yogurt, ginger, garlic, chili, gram flour, onion, oil, butter or ghee, papaya paste, and Indian spices. Read below for substitute for ingredients or skip to the how-to-make section.
Finely grounded: The finely grounded texture gives this dish a curry like authentic look and taste. Marination: This step makes sure keema is juicy and cooked to perfection. The papaya paste or any meat tenderizer also necessary for that soft juicy texture. Smoking: This is most cruicial. Getting properly smoked mince can be tricky. I’d recommend re-smoking keema if needed, until you can taste and smell the smoke in the keema.
How to cook?
Making Dum ka Keema is very easy, just sear (bhunnofy) it very well until browned. You can also marinate the meat a night ahead and store it in the fridge. Also, smoke keema in a wide pan so it smoked evenly.
📖 Recipe
