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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 teaspoons 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.