DUM KA KEEMA

🥄 Step 1: Grind the Whole Spices

1. Grind together the roasted chickpeas, cumin seeds, poppy seeds, cloves, peppercorns, and cardamom until fine. Set aside.

🥄 Step 2: Marinate the Keema

1. In a large pan, add:
2. • Mutton mince

3. • Ground spice powder


4. • Ginger & garlic paste


5. • Salt

6. • Crushed red chilli

7. • Lemon juice


8. • Yogurt


9. • Oil

10. Mix well. Cover and refrigerate for 10–15 minutes.

🥄 Step 3: Cook the Keema

1. Take it out of the fridge, add fried onions, and cook on high heat until liquid appears. Then:
2. • Reduce heat to medium

3. • Cover and cook until oil separates and water dries up

4. • Stir occasionally


🥄 Step 4: Final Masala and Aroma

1. Add sliced ginger, green chillies, and garam masala. Cook on high heat while stirring for 4 minutes.

🔥 Step 5: Add BBQ Flavour

1. Heat coal until red hot. Place it in a small bowl inside the pot. Pour a little oil over it and quickly cover the pot to trap the smoke. Let it sit for a few minutes.

🫓 Serve & Enjoy!

1. Garnish with fresh ginger and green chillies. Serve hot with naan, roti, or paratha.

2. 🧠 Chef’s Tip

3. For the best results, use homemade garam masala and crispy fried onions from your own spice blends. These give a richer and more authentic flavor.

   Check my favorite recipes, you might love them:

   🔗 Homemade Garam Masala Recipe

   🔗 Homemade Fried Onions Recipe

   🔗 Mutton Karahi Recipe

   🔗 Shahi Mutton Curry

   🔗 Tandoori Roti on Tawa