Dum ka Qeema
A home-style recipe for Dum ka Qeema. Serves 4, ready in about 40 minutes.
Ingredients
- 500 g mince (qeema), beef or mutton
- 1 tbsp ginger-garlic paste
- ½ cup (125 g) yogurt, whisked
- 1½ tsp salt
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin seeds, roasted and crushed
- 1 tsp garam masala
- ½ cup oil
- 2 onions, sliced
- 2 green chillies and a handful of fresh coriander, to finish
Missing something?
- No mince (qeema)? Use finely chopped chicken or soya granules.
- No onion? Use spring onions, or a little onion powder (less depth).
- No yogurt? Use milk with 1 tsp lemon juice, rested 10 minutes.
Method
- Mix the qeema with the ginger-garlic paste, yogurt, salt, chilli, coriander powder, cumin and garam masala. If you have time, leave it for 20 minutes; if not, cook it right away.
- Heat the oil and fry the onions for 10–12 minutes until deep golden. Lift out half and crush it by hand.
- Add the qeema to the onions in the pan and cook on high heat for 8–10 minutes, stirring, until it changes colour and the water dries.
- Stir in the crushed onion. Cover tightly and cook on the lowest heat (dum) for 15 minutes.
- Finish with the green chillies and coriander.
Tip: For a smoky taste, put a hot piece of charcoal in a small foil cup on top of the qeema, add a drop of oil to it and cover for 2 minutes.