✨ Introduction of Dum Keema
In South Asian cooking, “dum” refers to the technique of slow-cooking with steam, a method that allows flavors to intensify and meld beautifully. Dum Keema (minced meat cooked on dum) is the ultimate example of this technique: bold, hearty, and satisfying.
This dish is beloved for its simplicity, yet it’s packed with complexity from garam masala, whole spices, and caramelized onions. Whether served for dinner, a gathering, or Sunday brunch, Dum Keema is always a hit with meat lovers.
📋 Quick Recipe Overview
| Prep Time | Cook Time | Dumb Time | Total Time | Servings |
| 15 mins | 30 mins | 15 mins | 1 hour | 4–5 |
Ingredients of Dum Keema
For the Keema:
* Beef or mutton mince: 500g (finely minced, no chunks)
* Onions: 2 medium (finely sliced)
* Tomatoes: 2 medium (chopped)
* Yogurt: ¼ cup (whisked)
* Ginger garlic paste: 1 tbsp
* Green chilies: 2 (slit or chopped)
* Oil or ghee: ½ cup
* Fresh coriander: for garnish
* Julienned ginger: for garnish
Spices:
* Cumin seeds: 1 tsp
* Bay leaf: 1
* Cloves: 3
* Green cardamoms: 3
* Cinnamon stick: 1 inch
* One teaspoon red chili powder (modify to taste)
* Turmeric powder: ½ tsp
* Coriander powder: 1 tsp
* Garam masala powder: 1 tsp
* Salt: to taste
Instructions of Dum Keema
Step 1: Prepare the Base
1. Heat oil in a heavy-bottomed pan.
2. Add cumin, bay leaf, cloves, cardamom, and cinnamon. Give them some time to sizzle.
3. Sauté the sliced onions until they turn golden brown.
4. Cook till the raw scent goes away after adding the ginger-garlic paste.
Step 2: Add Tomatoes & Yogurt
1. Add chopped tomatoes and green chilies. Cook until tomatoes soften and oil separates.
2. Add whisked yogurt, red chili, turmeric, coriander powder, and salt. Cook for 2–3 minutes.
Step 3: Add the Mince
1. Add keema (minced meat) and cook on medium-high heat until it changes color and starts releasing its moisture.
2. Continue stirring until the water mostly evaporates and the keema is well-browned (~10–12 mins).
Step 4: Dum Cooking
1. Sprinkle garam masala on top.
2. Cover the pot with a tight lid or seal with foil and cover.
3. For fifteen minutes, simmer over low heat (dum). Avoid lifting the lid.
Step 5: Final Touch
* Top with julienned ginger and fresh coriander.
* Serve hot, accompanied by naan and lemon wedges.
Serving Suggestions
* Flatbreads: Naan, tandoori roti, paratha
* Rice: Plain basmati or jeera rice
* Extras: Raita, kachumber salad, and achar (pickle)
🧾 Nutritional Info (Approx. per serving)
| Nutrient | Amount |
| Calories | 330 kcal |
| Protein | 28g |
| Carbs | 10g |
| Fat | 20g |
💬 Final Thoughts
Dum Keema is more than just a minced meat curry. It’s an experience. It has layers of taste and a texture that soothes the spirit, making it ideal for entertaining or intimate evenings. After giving it a try, you’ll want to incorporate it into your normal meal plan.
