INGREDIENTS
Keema Dum
Servings - 2 - 3
INGREDIENTS
Ghee - 55 grams
Onions - 235 grams
Water - 40 milliliters
Minced keema - 500 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Raw papaya - 45 grams
Coriander powder - 1 tablespoon
Roasted cardamom powder - 1 teaspoon
Roasted cumin powder - 1 teaspoon
Roasted cinnamon powder - 1/2 teaspoon
Roasted black cardamom powder - 1/4 teaspoon
Roasted mace powder - 1/4 teaspoon
Nutmeg - 1/8 teaspoon
Black pepper - 1/4 teaspoon
Oil - 2 tablespoons
Salt - 1 teaspoon
Red chili - 1 teaspoon
Charcoal
Ghee - 1 teaspoon
Cloves - 1/4 teaspoon
PREPARATION
1. Heat 55 grams ghee in a pot, add 235 grams onions and fry until it turns golden brown in color.
2. Transfer it to a blender, add 40 milliliters water and blend it into a paste. Keep aside.
3. In a mixing bowl, add 500 grams minced keema, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 45 grams raw papaya, 1 tablespoon coriander powder, 1 teaspoon roastedcardamom powder, 1 teaspoon roasted cumin powder, 1/2 teaspoon roasted cinnamon powder, 1/4 teaspoon roasted black cardamom powder, 1/4 teaspoon roasted macepowder, 1/8 teaspoon nutmeg, 1/4 teaspoon black pepper and mix all the ingredients well.
4. Marinate it for 2 hours.
5. Heat 2 tablespoons oil in a pot, add the marinated keema in it and mix it well.
6. Add 1 teaspoon salt, 1 teaspoon red chili and mix it again.
7. Cover it with lid and cook for 25 - 30 minutes.
8. Place a bowl in it. Add a charcoal, 1 teaspoon ghee, 1/4 teaspoon cloves and cover it with lid for 5 minutes.
9. So, it gets a smoky flavour.
10. Remove the bowl.
11. Garnish with coriander.
12. Serve.