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Dum ka Keema (Minced Beef) | iFood Chef

Dum ka Keema (Minced Beef)

The Nizam’s special and spiced up culinary traditions are popular with many and till this day every foodie who visits Hyderabad for a proper full-fledged Hyderabadi breakfast. Dum ka keema with parathay is always on demand for its simplicity and scrumptious appearance and taste. It would make a great meal for breakfast. You can also make keema kachori with leftovers for lunch/dinner if you feel like. Grind all the whole spices finely Add these to the minced meat along with onion, papaya and lemon Marinate for 2 hours. Heat oil, add mince and cook on low heat. Sauté till brown and dry.

Dum Ka Qeema

1 kg lean Mince (beef or lamb)
3 medium onionClick to find more about onion skinned & thinly sliced
1 cup oil
1 tablespoon gingerClick to find more about ginger paste
2 tablespoon unripe green papaya (ground)
1 teaspoon garam masala
1.5 teaspoon saltClick to find more about salt
7-8 whole red chiliClick to find more about whole red chili
2 tablespoon yogurt
1 piece coal
2 tablespoon freshly chopped green coriander
1 teaspoon green chilies fine chopped
1 tablespoon roasted chick peaClick to find more about chick pea flour

1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.

2. Thoroughly wash the mince and squeeze out any water.

3. Put the mince in a bowl. Add onionClick to find more about onion paste, gingerClick to find more about ginger paste, saltClick to find more about salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.

5. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.

6. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.

7. Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 45 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

8.Transfer to a serving dish and decorate with onionClick to find more about onion ring, green chilliClick to find more about green chilli and coriander leavesClick to find more about coriander leaves.


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