Dum ka Qimah: A Traditional Recipe for Spiced Minced Meat

Dum ka Qimah, a delightful South Asian dish, features spiced minced meat. This recipe is perfect for those who love rich flavours and aromatic spices. The dish is made with either beef or lamb and is infused with a smoky aroma from charcoal. It is a popular choice in many South Asian households.

• 1 cup oil
• 3 medium onions, peeled and thinly sliced
• 7-8 whole red chillies
• 1 kg lean minced meat (beef or lamb)
• 1 tablespoon ginger paste
• 1 teaspoon garam masala
• 1½ teaspoons salt
• 2 tablespoons yogurt
• 2 tablespoons ground unripe green papaya
• 1 piece coal
• 2 tablespoons freshly chopped green coriander (cilantro)
• 1 teaspoon finely chopped green chillies

• Saucepan
• Chopper or food processor
• Bowl
• Metal pan
• Aluminium foil
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Procedure

1. Heat oil in a heavy-based saucepan. Add onions and fry for 8-10 minutes until light golden.
2. Remove onions from oil and fry whole chillies briefly to avoid burning.
3. Reserve the oil, blend onions and chillies to a smooth paste using a chopper or food processor.
4. Wash minced meat thoroughly and squeeze out excess water.
5. Add onion paste, ginger paste, salt, garam masala, and yogurt to the meat. Knead well until smooth.
6. Cover and marinate at room temperature for 3-4 hours or overnight in the fridge. Add ground papaya one hour before cooking.
7. Heat charcoal until fully red with white ash. Place meat mixture in a metal pan, make a well in the centre.
8. Add aluminium foil in the well, place hot coal on it, add 2-3 drops of oil. Cover tightly for 20-25 minutes.
9. Take out ½ cup of reserved oil. Reheat in a heavy-based pan. Discard charcoal, fry mince over low heat for 4-5 minutes.
10. Cover and cook for 15-20 minutes until moisture is absorbed. Serve garnished with onion rings, green chilli, and coriander leaves.

Nutritional Values