Pakistani Smoked Minced Meat Curry / Dum Ka Keema

Dum ka Keema is a classic smoky and incredibly flavorful Pakistani dish that is can be enjoyed at any meal, alongside flakey, layered, buttery parathas (it’s a nonnegotiable!).

When I first started cooking after marriage, I used to call this Seekh Kabab Keema (the flavors are very reminiscent of them). I would use packaged spice mixes, and although tasty, I always had a desire to learn how to make this dish without being reliant on a boxed mix. After a bit of tweaking, I was able to come to a recipe that proved time and time again that a delicious and filling meal takes just a handful of ingredients and a bit of technique.

The recipe is actually one of the easiest in terms of cooking. It essentially is just sauteing marinated meat. The star of this dish is the smokiness, which is attained by smoking the meat with a charcoal infusion (koyleh ka dum in Urdu). I’ve explained in the recipe card exactly how it’s done, and I promise that it’s way easier than it seems. This one added step adds such incredible barbeque flavors, and truly makes the dish shine!

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Pakistani Smoked Minced Meat Curry / Dum Ka Keema

Course Main Course

Cuisine Pakistani

Keyword Beef, Cooking, Curry, Main Course, Main Entree, Pakistani

Servings 3 Servings

Ingredients

Minced Meat Curry

• 1 pound lean ground beef
• ½ cup neutral flavored oil
• ¼ cup crispy fried onions (from a package)
• ¼ cup full-fat yogurt
• 1 tablespoon ginger-garlic paste
• 1½ tablespoons coriander powder
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon garam masala
• Salt, to taste

Charcoal Infusion

• 1 piece charcoal (hookah charcoals work great here as well; avoid instant lighting charcoals)
• 1 tablespoon neutral flavored oil

Garnish

• Cilantro, chopped
• Mint, chopped
• Green chilies, sliced
• Ginger, julienned
• Lemon or lime, sliced

Instructions

1. In a medium cooking vessel, stir together all ingredients for the curry until thoroughly combined. Allow the meat to marinate for at least 30 minutes (up to overnight in the refrigerator).

2. Charcoal Infusion- In a well-ventilated kitchen, heat charcoal over the flames of a gas stove until grey and red hot. Using tongs, carefully transfer the charcoal to a small bowl, and place it in the vessel with the marinated meat. Pour oil and quickly cover the vessel completely. Allow the meat to infuse with charcoal flavor for 5 minutes. Remove bowl and carefully dispose charcoal.

3. Sauté marinated beef over medium high heat until lightly browned, about 5 to 10 minutes. Cover the vessel and reduce heat to medium-low. Add splashes of water and stir as necessary to help tenderize the meat and to prevent burning at the bottom of the pot. Cook until the meat is no longer raw, and moisture has evaporated. Remove from heat and garnish as desired.

Recipe adapted from Food Fusion.