Dum ka Keema

Name: Dum ka Keema
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (minced); 2 pcs onion (medium, finely sliced); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (piece); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.5 cup water; 1 tbsp lemon juice

RATING

4.6/5(98)

TASTE SCORE

9/10

Slow-cooked minced meat with onions, yogurt, warm spices, and herbs, sealed and finished on dum until richly flavored and tender. This Hyderabadi-style keema makes a deeply savory side for naan, roti, or rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

502 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the keema and aromatics.
1.Wash the minced mutton quickly and drain well so it does not hold extra water.
2.Slice the onions finely.
3.Chop the mint and coriander leaves.
4.Slit the green chilies.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook until fragrant, about 30 seconds.
4.Add the sliced onions and cook until light golden, 6 to 8 minutes.
TIPKeep the heat medium so the onions brown evenly without burning the spices.
saute · ~7 min
Add ginger-garlic paste and keema.
1.Add the ginger-garlic paste and sauté until the raw smell fades, about 1 minute.
2.Add the minced mutton and break up any lumps with a spoon.
3.Cook on medium-high heat until the meat changes color and starts releasing its juices, 5 to 6 minutes.
mix · ~3 min
Add yogurt, chilies, herbs, and ground spices.
Lower the heat and stir in the whisked yogurt, green chilies, turmeric powder, red chili powder, coriander powder, salt, half the mint, and half the coriander leaves. Mix well so the keema is evenly coated.
TIPAdd the yogurt on low heat and keep stirring so it stays smooth.
simmer · ~15 min
Cook the keema until the masala thickens.
Pour in the water, cover, and cook on low heat until the meat is tender and the masala starts to thicken, stirring once or twice, about 15 minutes.
rest · ~10 min
Seal and finish on dum.
Sprinkle the garam masala, remaining mint, and remaining coriander leaves over the keema. Cover tightly and cook on the lowest heat for 8 to 10 minutes so the flavors settle into the meat.
TIPPlace a tawa under the pan if needed to keep the bottom from catching during dum cooking.
garnish
Finish with lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed minced mutton very well before cooking, or the keema will steam instead of bhunao properly.
2
Break up the mince thoroughly as soon as it hits the pan so you get a fine, even Hyderabadi-style texture.
3
Cook the onions only to light golden, not deep brown, so the masala stays rich without turning bitter.
4
Whisk the yogurt until smooth and add it on low heat while stirring to prevent curdling.
5
If the keema starts sticking during dum, set the pan over a tawa to diffuse the heat gently.
6
The dish is ready when the fat begins to separate lightly and the masala clings to the mince rather than looking watery.
7
Rest the keema covered for 5 minutes after adding lemon juice so the sharpness softens into the masala.
8
This keema tastes even better the next day; reheat on low heat with a splash of water to loosen it.