📝 About This Recipe
Experience the regal flavors of Hyderabad with this slow-cooked, 'Dum' style minced meat delicacy. This dish is defined by its velvety texture, achieved through a raw papaya tenderizer, and a deep, smoky aroma imparted by the ancient 'dhungar' technique. It is a sophisticated blend of nutty pastes and aromatic spices that transforms humble ground meat into a centerpiece fit for a feast.
🥗 Ingredients
The Meat & Marinade
- 750 grams Beef or Mutton Mince (fine quality, double-minced for best texture)
- 2 tablespoons Raw Papaya Paste (with skin for natural tenderizing)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Nutty Paste & Spices
- 10-12 pieces Cashews or Almonds (soaked and peeled)
- 2 tablespoons Chana Dal (Roasted) (also known as Bhuna Chana)
- 1 tablespoon Poppy Seeds (Khus Khus) (soaked for 15 mins)
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color)
- 1 teaspoon Garam Masala Powder (authentic blend)
- 1/2 teaspoon Turmeric Powder
The Sauté & Aromatics
- 2 large Onions (thinly sliced and fried until golden brown (Birista))
- 1/2 cup Cooking Oil or Ghee (Ghee provides better flavor)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Mint Leaves (hand-torn)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1 piece Charcoal (for the smoking process)
👨🍳 Instructions
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1
In a large mixing bowl, combine the minced meat with raw papaya paste, ginger-garlic paste, yogurt, lemon juice, and salt. Mix thoroughly and let it marinate for at least 30-45 minutes; this is crucial for the tender 'melt-in-the-mouth' texture.
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2
Dry roast the cashews, roasted chana dal, and poppy seeds in a pan over low heat until they release a nutty aroma. Let them cool, then grind into a fine powder or paste with a splash of water.
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3
Crush the fried onions (birista) by hand or pulse them briefly in a blender. Add these onions and the ground nut paste to the marinating mince.
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4
Add the red chili powder, turmeric, and garam masala to the mince mixture. Use your hands to incorporate everything well so the spices penetrate the meat evenly.
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5
Heat ghee or oil in a heavy-bottomed pot (or a Degchi). Once hot, add the marinated mince mixture.
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6
Sauté the mince on medium-high heat for 8-10 minutes, stirring constantly to break up any lumps until the meat changes color and the oil begins to separate from the sides.
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7
Lower the heat to minimum. Add half of the chopped cilantro, mint, and slit green chilies. Mix well.
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8
Cover the pot with a tight-fitting lid. If the lid isn't airtight, seal the edges with a long roll of dough (the traditional Dum method) or place a heavy weight on top. Let it simmer on very low heat for 20-25 minutes.
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9
While the qeema is simmering, light a small piece of charcoal over a gas flame until it is red hot.
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10
Once the cooking time is up, open the lid. The oil should have surfaced. Place a small piece of aluminum foil or a small metal bowl in the center of the qeema.
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11
Place the red-hot charcoal onto the foil/bowl. Pour a teaspoon of ghee or oil directly onto the coal; it will immediately start billowing smoke.
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12
Quickly cover the pot with the lid and leave it for 3-5 minutes to allow the smoky flavor to infuse into the meat.
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13
Remove the charcoal and foil. Give the qeema a final gentle stir.
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14
Garnish with the remaining fresh cilantro, mint, and ginger juliennes before serving.
💡 Chef's Tips
Always use fresh raw papaya paste; bottled versions don't have the same enzymatic power to tenderize the meat properly. If the mince feels too dry during the 'Dum' process, sprinkle 2-3 tablespoons of warm water before sealing the lid. For a richer version, you can add a tablespoon of heavy cream right before the smoking process. Do not over-smoke the dish; 3-5 minutes is plenty, otherwise, the meat can become bitter. If you don't have roasted chana dal, you can use gram flour (besan) roasted in a dry pan until fragrant.
🍽️ Serving Suggestions
Serve hot with buttery Sheermal or Taftan bread for a truly royal experience. Pairs beautifully with a side of pickled red onions and a cooling mint raita. Serve alongside a fragrant Basmati rice pilaf or Zeera rice. A squeeze of fresh lime juice just before eating cuts through the richness of the nuts and ghee. Pairs excellently with a cold glass of salty Lassi or a rose-infused sharbat.