Wednesday , July 26 2017
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Dum ka kheema


Minced meat 500grms
Red chilli powder 2tspns
Ginger garlic paste 3tspns
Turmeric powder 1/4tspn
Onion 1medium(sliced and fried to golden brown in colour)
Yoghurt 300grms
Whole spices (3 cardamons,2 small sticks of cinnamon and 2 loung)
All spice powder 1tspn(garam masala)
Dry coconut powder 2Tbspns(roasted without oil to brown in colour and then grinded)
Almonds 8 (roasted and grinded)
Coriander leaves 1/2 bunch(chopped finely)
Green chillies 2(chopped finely)
Mint leaves 1/4 bunch(chopped finely)
Ghee 1Tbspn
Oil 4Tbspns
Salt to taste
Charcoal(a small piece)
Lemon 1


Step 1:Marination

Marinade minced meat with salt, brown onion, red chilli powder,turmeric powder,ginger garlic paste,all spice powder and whole spices.

Add in yoghurt,roasted and almonds, grinded coconut.

Finally add in green chilles, mint leaves and coriander leaves.

Transfer the marinated meat to a vessel which has a air tight lid,so that no steam can escape.

Take a small cup,fill it with desi ghee and place it in the middle of the marinated meat.

Heat a charcoal to red hot in colour and slowly using a spoon put it inside the cup containing desi ghee.

Close the lid and leave this vessel aside for 40minutes.

Throw away the charcoal piece and add the remaining ghee to the marinated meat.

Also add in oil(use the oil that was left after frying onion).

Transfer the mixture into a baking tray(preferably use a large one)so that the meat layer is thin.

Preheat the oven at 180degrees for 10minutes.

Put your baking tray in the oven and cook till about 45minutes.

The meat should turn brown in colour.

Take care not to open the grilling knob.

For a nice roasted brown colour you can grill for 2-3 minutes at the end (be very careful not to burn the meat).

At last, garnish with sliced onion,lemon and coriander leaves.