Dum Ka Keema (Smoked Ground Beef)

Dum ka Keema is a smoked ground beef dish made with warm spices, yogurt, and fried onions. This is an easy, dump-and-cook recipe that doesn't require papaya paste to get that sought-after silky texture. Perfect for hosting!

📝 Ingredients

• 2 tablespoons besan (gram flour)
• 10 raw whole almonds
• 10 raw whole cashews (optional)
• 1 1/2 teaspoons white poppy seeds (khash khash) (or sesame seeds)
• 2 tablespoons whole coriander seeds
• 1 teaspoon cumin seeds
• 6 black peppercorns
• 3 whole cloves
• 1/4- inch piece cinnamon stick
• 1 small black cardamom pod
• 3 green cardamom pods
• 1 pound ground beef (full-fat or lean)
• 1 cup store-bought or homemade pre-fried onions (lightly crushed (Note 1))
• 3/4 cup plain whole-milk Greek yogurt
• 1 tbsp papaya paste (optional)
• 5 garlic cloves (crushed or finely chopped)
• 1- inch piece fresh ginger (crushed or finely chopped)
• 1/4 cup loosely packed fresh mint leaves (chopped)
• 2 teaspoons kosher salt
• 1 tablespoon Kashmiri red chile powder (or to taste)
• 1 teaspoon red chile powder
• 1/2 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)

👨‍🍳 Instructions

1. 1Toast the besan: Heat a small skillet over low-medium heat. Add the besan and toast, stirring constantly, for 4 minutes, until fragrant and deepened to a wheat color. Transfer to a bowl and set aside.
2. 2Toast the nuts and seeds: In the same skillet over low-medium heat, add the almonds and cashews (if using). Toast for 3 to 4 minutes, until lightly browned at the edges. Add the poppy seeds (or sesame seeds) and cook for 30-60 seconds, until they start cracking and turn darker. Transfer to a separate bowl and let cool.
3. 3Toast the whole spices: Lastly, add the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, black cardamom, and green cardamom to the skillet. Cook over low heat for 3 to 4 minutes, stirring often, until fragrant and beginning to crackle. Remove from heat and let cool slightly. Transfer to a spice grinder along with the toasted nuts and seeds and grind to a fine powder.
4. 4Mix the keema: In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients listed under Keema mixture (ground beef, pre-fried onions, Greek yogurt, papaya paste (if using), garlic, ginger, chile powders, and salt) along with the toasted besan and spice and nut mixture. Beat on low speed for 1 minute, until the meat goes from crumbly to pasty. Add 1 cup water and continue beating on low speed for 2 to 3 minutes, until soft, airy, and slightly loose. If the mixture feels stiff, add up to ¼ cup additional water. If you have time, cover and marinate up to overnight in the fridge. If not, proceed to the next step.
5. 5Cook: If marinated overnight, let the meat mixture stand at room temperature for 15 minutes before cooking. Heat the oil in a wide, heavy-bottomed pan over medium-high heat. Add the marinated beef and stir to coat with the oil. Once the mixture comes to a simmer, reduce the heat to medium-low, cover, and cook for 45-50 minutes, stirring once or twice, until the oil rises to the surface. Uncover and adjust the seasoning.
6. 6--- Smoke - optional, but highly recommended (Note 2) ---
7. 7Turn your gas stove top on to High heat. Using metal tongs, place a charcoal chunk/briquette directly on the rack of a gas range, and position in a way so that it’s right on top of the flame. The charcoal will start off black, emitting flames, and gradually, as it continues to burn, it’ll form a coating of gray ash. No need to hold it there with your tongs, but once one area of the coal turns ash gray and glows red, move it around. The red flame is a good sign – it tells you that the coal is ready to be used for smoking. You want to take your time doing this, about 5 minutes for all-natural charcoal, and 8 minutes for a briquette. You don’t need to burn all the charcoal, but you want it to be well done enough so that it maintains the red flame. Underdone charcoal gives an underdone scent.
8. 8Meanwhile, shape a large piece of aluminum foil into a “bowl” large enough to fit your piece of charcoal. (You can use any heat-safe bowl, but I like to use aluminum foil so I can throw it away with the coal and have minimal cleanup.)
9. 9Fit the aluminum “bowl” snugly on top of the cooked Keema.
10. 10Using tongs, carefully place the lit charcoal on the aluminum bowl. Working quickly, pour a drizzle of neutral oil (around 1-2 tsp) directly onto the charcoal to make it smoke. Immediately cover with an airtight bowl or lid. Allow to smoke for 10-15 minutes, or until the smoke settles. Uncover and discard the aluminum “bowl” and charcoal piece. (I usually discard outside.)
11. 11Finish and serve: Garnish with sliced onion, green chiles, julienned ginger, lemon wedges, and mint. Serve hot with parathas, naan, or roti.