Dum Ka Qeema

Spiced minced meat steamed on a low flame in its own juices, then finished with smoky charcoal flavor. Dum ka qeema is Hyderabadi comfort food — intensely savory and meltingly soft. Scoop it up with naan or sheermal.

Prep time

25 mins

Cook time

45 mins

Total time

1 hr 10 mins

Servings

6 servings

Calories

480

Ingredients

• 750g mutton or beef mince (keema)
• 2 large onions, finely sliced
• 1/2 cup yogurt, whisked
• 2 tablespoons ginger-garlic paste
• 3 tablespoons vegetable oil or ghee
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin, 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 teaspoon garam masala, 1 teaspoon fine sea salt
• 1/2 cup raw papaya paste or 1 teaspoon meat tenderizer
• 4 green chiles, slit
• Fresh mint and coriander leaves, chopped
• 1 small piece of natural charcoal and 1 teaspoon ghee, for the smoke (optional)
• Lemon wedges and naan, to serve

Instructions

1. Heat the oil and fry the onions until deep golden and crisp, about 12 minutes; drain and crumble them.
2. Mix the mince with the yogurt, ginger-garlic paste, all ground spices, salt, papaya paste, and half the fried onions.
3. Transfer to a heavy pot, add 125ml of water, and cover tightly.
4. Cook on the lowest possible heat for 35 minutes without lifting the lid — the dum steam does the work.
5. Uncover and cook on medium-high for 8 minutes, stirring, until the moisture evaporates and the fat glistens.
6. Stir in the remaining fried onions, green chiles, mint, and coriander.
7. For the smoke: heat the charcoal until glowing, place it in a small foil cup on the qeema, drizzle with ghee, and cover for 5 minutes.
8. Serve with lemon wedges and hot naan.

Pro tips

• Resist lifting the lid during the dum stage — every peek lets the steam escape.
• Papaya paste is the traditional tenderizer; do not skip it for tough beef mince.
• The final high-heat bhunao is what gives qeema its rich, caramelized depth.
• The charcoal smoke (dhungar) is optional but transformative.

Frequently asked questions