Dum Ka Keema (Smoked Ground Beef)

Dum Ka Keema, that aromatic Indian delicacy featuring tender ground beef infused with a medley of spices, is the kind of dish that embraces you with warmth the moment it’s served. Imagine sinking into a chair after a long day, and the tantalizing scent of smoked spices wafts through the air, beckoning you to dive into a delicious plate. The richness of the ground beef melds beautifully with the smokiness, creating a comforting experience that feels like a warm hug from a loved one. Each bite delivers a perfect balance of spices, enhancing rather than overpowering the soft textures, making it a perfect centerpiece for family dinners or festive gatherings.

I first stumbled upon Dum Ka Keema at a family celebration, where it quickly became the star of the show. After that, I knew I had to recreate it in my cozy kitchen. This dish is not just about fulfilling hunger; it’s a celebration of flavors and memories. Whether you’re a seasoned chef looking to impress or a novice eager to explore the world of flavorful cooking, this smoked ground beef recipe is a fantastic option. With just a bit of prep and some love, you’ll be savoring this delightful dish in no time.

How to Make Dum Ka Keema (Smoked Ground Beef)

1. Toast the besan: Heat a small skillet over low-medium heat, add the 2 tablespoons of besan, and toast while stirring constantly for about 4 minutes, or until it’s fragrant and turns a deep wheat color. Transfer to a bowl and set aside.

2. Toast the nuts and seeds: In the same skillet, toast the 10 whole almonds and 10 optional cashews for 3 to 4 minutes, until lightly browned at the edges. Then add the 1½ teaspoons of poppy seeds or sesame seeds, cooking for an additional 30-60 seconds until they crack and darken slightly. Move them to a separate bowl and let them cool.

3. Toast the whole spices: Add 2 tablespoons of coriander seeds, 1 teaspoon of cumin seeds, the 6 black peppercorns, 3 cloves, a ¼-inch cinnamon stick, 1 small black cardamom pod, and 3 green cardamom pods to the skillet. Cook on low heat for 3 to 4 minutes, stirring frequently until fragrant and they begin to crackle. Remove from heat and let cool slightly. Grind with the toasted nuts and seeds to a fine powder in a spice grinder.

4. Mix the keema: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 pound of ground beef, 1 cup of pre-fried onions, ¾ cup of Greek yogurt, and the optional 1 tablespoon of papaya paste. Add 5 crushed garlic cloves, 1 inch of chopped ginger, 1 tablespoon of kashmiri red chile powder, 1 teaspoon of red chile powder, and 2 teaspoons of kosher salt. Incorporate the toasted besan and spice mixture. Blend on low speed for about 1 minute until the meat transforms from crumbly to a pasty texture. Include 1 cup of water and continue mixing on low speed for an additional 2 to 3 minutes until it’s soft and airy. If it’s too stiff, add up to ¼ cup more water. For added flavor, let it marinate covered in the fridge overnight if time permits.

5. Cook: After marinating, allow the mixture to come to room temperature for about 15 minutes. In a heavy-bottomed pan, heat ½ cup of neutral oil over medium-high heat. Add the marinated beef mixture, stirring to coat it in oil. Once it reaches a simmer, reduce the heat to medium-low, cover, and cook for 45-50 minutes, stirring occasionally until the oil surfaces and the meat is thoroughly cooked.

6. Prepare smoking: Turn your gas stove to high heat. Using metal tongs, place a chunk of charcoal directly on the rack above the flame. Let it burn until one side turns ash gray and glows red, about 5-8 minutes.

7. Shape the bowl: Create a bowl from aluminum foil large enough to hold your charcoal, then fit it snugly over the cooked keema.

8. Smoke the keema: Carefully place the lit charcoal into the foil bowl. Quickly drizzle 1-2 teaspoons of neutral oil over the coal to generate smoke. Cover with an airtight lid and let it smoke for 10-15 minutes until the smoke settles. Remove the coal, and discard the foil bowl outside to avoid mess.

9. Finish and serve: Serve hot, garnished with thinly sliced yellow onion, green chiles, julienned ginger, fresh mint, cilantro, and wedges of lemon. Pair with naan, parathas, or roti for a fulfilling meal.

Storing & Reheating

Once your Dum Ka Keema is cool, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, placing it in the freezer is ideal, where it can last for up to 3 months. To reheat, simply warm it on the stovetop over low heat, adding a splash of water if necessary to refresh the texture and prevent drying.

Every dish tells a story, and Dum Ka Keema is no exception. The blend of spices, the richness of the beef, and the smoky aroma all come together to create an unforgettable meal. Whether you keep it traditional or put your unique spin on it, you’ll find joy in each bite. Don’t hesitate to experiment with this recipe; the beauty of cooking lies in creativity and exploration. Enjoy the experience and feast with family and friends, sharing in the rich flavors and warm memories that this dish inspires.

Recipe FAQs

Can I use chicken instead of beef?

Absolutely! You can easily substitute the ground beef with ground chicken for a leaner version. Just watch the cooking time as chicken tends to cook faster than beef.

How can I make this dish less spicy?

To mellow the heat, reduce the amount of both kashmiri red chile powder and regular red chile powder. Additionally, adding a bit more yogurt or cream can balance out the spice levels.

Can I prepare Dum Ka Keema ahead of time?

Yes, you can make this dish ahead of time. The flavors deepen and improve after a day in the fridge, making it a perfect make-ahead option for gatherings. Just reheat gently before serving.

How should I serve Dum Ka Keema?

Dum Ka Keema is best served hot with Indian breads like naan, roti, or parathas. You could also enjoy it with steamed rice or as a filling in wraps. Don’t forget the fresh garnishes to brighten up every bite!

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📖 Recipe Card

Dum Ka Keema (Smoked Ground Beef)

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• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Indian

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Description

Dum Ka Keema is a flavorful dish that combines ground beef with yogurt and spices, creating a mouthwatering meal. Perfect for a quick dinner or a comforting homemade feast, this recipe is simple yet irresistible!

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Ingredients

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• 2 tablespoons (20 g) besan, gram flour
• 10 (10 g) raw whole almonds
• 10 (18 g) raw whole cashews, optional
• 1½ teaspoons (6 g) white poppy seeds (khash khash), or sesame seeds
• 2 tablespoons (9 g) whole coriander seeds
• 1 teaspoon cumin seeds
• 6 black peppercorns
• 3 whole cloves
• ¼– inch piece cinnamon stick
• 1 small black cardamom pod
• 3 green cardamom pods
• 1 pound (454 g) ground beef, full-fat or lean
• 1 cup (65 g) store-bought or homemade pre-fried onions, lightly crushed
• ¾ cup (210 g) plain whole-milk greek yogurt
• 1 tablespoon papaya paste, optional
• 5 garlic cloves, crushed or finely chopped
• 1– inch (13 g) piece fresh ginger, crushed or finely chopped
• ¼ cup (4 g) loosely packed fresh mint leaves, chopped
• 2 teaspoons kosher salt
• 1 tablespoon kashmiri red chile powder, or to taste
• 1 teaspoon red chile powder
• ½ cup neutral oil
• food-grade coal or pieces or briquettes, for smoking
• ghee or butter
• thinly sliced yellow onion
• cilantro, finely chopped
• green chiles, sliced
• fresh ginger, julienned
• lemon wedges
• mint leaves, finely chopped

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Instructions

1. Toast besan in a skillet over low-medium heat for 4 minutes until fragrant, then set aside.
2. Toast almonds and cashews in the same skillet for 3-4 minutes until lightly browned, then add poppy seeds (or sesame) and cook for an additional 30-60 seconds. Transfer to a bowl to cool.
3. In the same skillet, toast coriander, cumin, black peppercorns, cloves, cinnamon, black cardamom, and green cardamom for 3-4 minutes until fragrant. Let cool, then grind with the nuts and seeds into a fine powder.
4. In a stand mixer, combine ground beef, pre-fried onions, Greek yogurt, garlic, ginger, chile powders, salt, besan, and spice mixture. Beat on low for 1 minute, then add 1 cup of water and beat for 2-3 minutes until smooth. Marinate if desired.
5. In a heavy-bottomed pan, heat oil. Add the meat mixture, simmer, then cover and cook for 45-50 minutes, stirring occasionally, until the oil rises. Adjust seasoning before serving.

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Notes

For a richer flavor, allow the mixture to marinate in the fridge overnight.
Adjust the level of spice according to your taste.
Fresh ginger and mint make excellent garnishes for serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 100 mg

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