Dum Ka Keema (Smoked Ground Beef)

Ingredients

• 2 tablespoonsgram flour (besan)
• 10raw whole almonds
• 10raw whole cashews (optional)
• 1½ teaspoonswhite poppy seeds (khash khash), or sesame seeds
• 2 tablespoonswhole coriander seeds
• 1 teaspooncumin seeds
• 6black peppercorns
• 3whole cloves
• a 6 mm piececinnamon stick
• 1 smallblack cardamom pod
• 3green cardamom pods
• 454 gground beef, full-fat or lean
• 240 mlpre-fried onions, shop-bought or homemade, lightly crushed
• 180 mlplain whole-milk Greek yoghurt
• 1 tablespoonpapaya paste (optional)
• 5 clovesgarlic, crushed or finely chopped
• a 2.5 cm piecefresh ginger, crushed or finely chopped
• 60 ml, loosely packedfresh mint leaves, chopped
• 2 teaspoonskosher salt
• 1 tablespoonKashmiri red chilli powder, or to taste
• 1 teaspoonred chilli powder
• 120 mlneutral oil
• 1 cup (240 ml), plus up to ¼ cup (60 ml) if neededwater
• 1–2 teaspoonsneutral oil, for smoking
• as neededfood-grade charcoal or briquettes
• to tasteghee or butter
• to tastethinly sliced yellow onion
• to tastecilantro, finely chopped
• to tastegreen chillies, sliced
• to tastefresh ginger, julienned
• to tastelemon wedges
• to tastemint leaves, finely chopped

Instructions

1. 1

   Toast the flour

   Warm a small frying pan over low-medium heat. Add the gram flour and stir constantly for 4 minutes, until it smells fragrant and turns a deeper wheat colour. Tip it into a bowl and set aside.

2. 2

   Toast nuts and seeds

   In the same pan over low-medium heat, toast the almonds and cashews, if using, for 3–4 minutes until their edges are lightly browned. Add the poppy or sesame seeds and cook for 30–60 seconds, until they darken and start to crackle. Transfer to a separate bowl to cool.

3. 3

   Toast whole spices

   Put the coriander, cumin, peppercorns, cloves, cinnamon, black cardamom and green cardamom in the pan. Toast over low heat for 3–4 minutes, stirring often, until fragrant and beginning to crackle. Take off the heat and cool briefly, then grind to a fine powder with the toasted nuts and seeds.

4. 4

   Mix the keema

   In a stand mixer fitted with a paddle, combine the beef, fried onions, yoghurt, papaya paste if using, garlic, ginger, both chilli powders, salt, toasted flour and ground spice mixture. Beat on low for 1 minute, until the meat changes from crumbly to pasty. Add 240 ml water and beat for a further 2–3 minutes, until soft, airy and slightly loose; add up to 60 ml more water if it feels stiff. Cover and marinate in the fridge for up to overnight if time allows, or continue straight away.

5. 5

   Cook the beef

   If the mixture has been marinated overnight, leave it at room temperature for 15 minutes before cooking. Heat the oil in a wide, heavy-based pan over medium-high heat, add the beef mixture and stir to coat. Once it simmers, turn the heat down to medium-low, cover and cook for 45–50 minutes, stirring once or twice, until oil rises to the surface. Uncover and adjust the seasoning.

6. 6

   Prepare the charcoal

   For smoking, turn a gas hob to high. With metal tongs, place a charcoal piece or briquette directly on the hob rack over the flame. As it burns, it will flame and then develop grey ash; move it with the tongs once an area is grey and glowing red. Allow about 5 minutes for natural charcoal or 8 minutes for a briquette. It need not burn all the way through, but it should be well lit; underdone charcoal can give an underdone aroma.

7. 7

   Set up the smoker

   While the charcoal heats, shape a large piece of foil into a bowl big enough to hold it. A heat-safe bowl can be used instead. Fit the foil bowl snugly on top of the cooked keema.

8. 8

   Smoke the keema

   Using tongs, carefully set the lit charcoal in the foil bowl. Quickly drizzle 1–2 teaspoons of neutral oil directly onto the charcoal to create smoke, then immediately cover with an airtight bowl or lid. Leave for 10–15 minutes, or until the smoke settles. Uncover and discard the foil bowl and charcoal; the recipe author recommends disposing of them outside.

9. 9

   Garnish and serve

   Top with sliced onion, green chillies, julienned ginger, lemon wedges and mint. Serve hot with parathas, naan or roti.

What is Dum Ka Keema?

Keema is a South Asian dish of minced meat seasoned with spices, while dum cooking refers to cooking food covered so it can gently steam in its own moisture. This version combines ground beef with yoghurt, fried onions and a toasted spice-and-nut mixture, then adds an optional charcoal smoke.

Toasted besan and ground nuts help give the mixture body, while beating it with water makes it softer before cooking. Papaya paste is optional here, so the recipe does not depend on it for its tender texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 728 calories, 27g protein, 18g carbs, 62g fat.

The beef supplies most of the protein, while the flour, onions and flatbread served alongside contribute carbohydrates. Much of the fat comes from the beef, oil, yoghurt and nuts; serve a moderate amount of keema with vegetables or salad and a flatbread to balance the plate.

Build the spice base

Gram flour: Toast it patiently over low-medium heat, stirring continuously, until it smells nutty and has deepened in colour. This step develops flavour before the flour joins the meat.

Nuts and seeds: Toast the almonds and cashews first, then add the poppy or sesame seeds briefly. They can catch quickly, so transfer them out as soon as they darken and begin to crackle.

Whole spices: Toast them last, stirring often, and grind them with the cooled nuts and seeds. Freshly toasted spices bring their aroma through the beef and yoghurt mixture.

Get the mixture soft

Beating the beef with the other ingredients takes it from loose crumbles to a cohesive paste. After the first minute, add the water and beat until the mixture looks airy and remains slightly loose.

Water: Start with the stated 240 ml, then add up to 60 ml more only if the mixture still feels stiff. The optional overnight rest gives the flavours time to mingle; let the mixture stand at room temperature for 15 minutes before it goes into the pan.

Cook gently, covered

Use a wide, heavy-based pan so the beef can spread out and cook evenly. Once it reaches a simmer, lower the heat, cover the pan and let it cook for 45–50 minutes.

Stir once or twice during cooking, rather than constantly. The recipe’s main visual cue is oil rising to the surface; uncover at that point and taste to check the seasoning.

Add smoke carefully

Smoking is optional, but it gives the finished keema a distinctive charcoal aroma. The charcoal should be glowing red and have some grey ash before it is placed over the food; allow about 5 minutes for natural charcoal or 8 minutes for a briquette.

Use tongs to handle the hot coal, put it in a foil bowl on the keema, and add only the small drizzle of oil specified to create smoke. Cover immediately and leave for 10–15 minutes, then remove and discard the coal and foil safely.

Choose your sides and toppings

Flatbreads: Serve the keema hot with parathas, naan or roti to scoop up the saucy, spiced meat. A simple side of vegetables or salad can bring freshness alongside the rich beef.

Garnish: Sliced onion, green chillies, ginger, lemon and mint add crunch, brightness and a fresh finish. Add them just before serving so their textures stay distinct.

Recipe notes & tips

• Keep the gram flour moving as it toasts so it colours evenly without scorching.
• Let the toasted nuts, seeds and spices cool briefly before grinding them.
• Beat the mixture until it looks soft and slightly loose rather than adding extra water automatically.
• Use a heavy-based pan and keep the heat low once the keema simmers.
• Check that the charcoal is glowing red before using it to smoke the dish.
• Prepare the fresh garnishes while the keema cooks, but add them just before serving.

Variations

• Skip the cashews: Leave them out if preferred, while keeping the rest of the spice mixture as written.
• Swap the seeds: Use sesame seeds in place of the white poppy seeds.
• Adjust the heat: Reduce either chilli powder for a milder keema, or season to taste as directed.
• Omit the papaya paste: Leave it out for a version that relies on the yoghurt, mixing and slow cooking.
• Skip the smoke: Serve the cooked keema without charcoal for a simpler finish.

Common mistakes to avoid

• Scorching the flour: Stir constantly and stop once it is fragrant and wheat-coloured.
• Overtoasting the seeds: Add them only after the nuts and remove them as soon as they crackle and darken.
• Grinding while hot: Let the toasted ingredients cool briefly before grinding them together.
• Adding too much water: Begin with 240 ml and use the extra only if the mixture feels stiff.
• Cooking over high heat: Lower the heat after the simmer and keep the pan covered for the stated cooking time.
• Using underdone charcoal: Wait for a red glow and grey ash before smoking the keema.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and use within 3 days. Reheat in a covered pan over a low heat until piping hot, adding a small splash of water if needed; avoid keeping or reheating the charcoal.

Frequently asked questions