Dum Ka Keema prepared with mutton has become a must-have Ramadan dish. This keema recipe is the absolute best, from the cool mountains to the hot and dry Deccan plains, and has found its way to the top of our list of must-have foods this Ramzan. This mutton keema recipe is believed to be one of the best for iftar.
Origin of Dum Ka Keema
The dum pukht style came from Persia and evolved over the years. It later gained popularity across the Indian subcontinent, especially in Northern India.
Find the Best Mutton Keema For This Recipe
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Keema or minced meat is a versatile ingredient used to make multiple dishes ranging from exotic kebabs and kormas to the humble keema curry. However, the holy month of Ramzan calls for something that is out of the ordinary. You may search for mutton keema online and find thousands of recipes instantly. But it is the slow-cooking, fragrant dish of Dum Ka Keema that captures one’s attention. Make sure the quality of lamb is good before you start cooking.
Thinly slice the onions and fry till golden brown; set aside to drain. Crush by hand after cooling.
Dry roast gram flour (besan) before adding cumin seeds, coriander powder, garam masala, and black pepper. Dry roast for a minute or two.
Add poppy seeds (optional) and grind the spices.
Mix the ground spices with the rest of the marinade ingredients (ginger paste, garlic paste, chilli flakes, yoghourt, chilli powder, lemon juice, and salt) together. Add the crushed onions to this mixture.
Add the marinade to the mutton mince by hand. Make sure to wear gloves while doing it. Marinate the meat overnight for best results.
Remove the marinated meat from the fridge half an hour before cooking.
Add a tablespoon of oil to a heavy-bottomed pan and begin cooking the keema mixture on high heat.
It will release a lot of liquid during the cooking process.
Adjust the heat to medium and keep stirring the mixture for 10-15 minutes, or until the mixture begins to look like it is cooked.
Add a little water if the mixture sticks to the pan.
You may add some more oil to the sides.
Turn the heat down and cook with the lid on for another 20 minutes, frequently stirring, until the keema appears darker and richer.
Add the rest of the ginger, slit green chillies, and a tsp of garam masala.
Cook for a few minutes more and adjust the seasoning by adding more salt and lemon juice. You may modify the consistency with water as well. Do keep it dry if you want it to follow the Bhuna style.
Serve it with flatbread, preferably paratha, naan. Garnish with sliced onions, fresh mint leaves, lemon wedges, and slices of ginger.
Use the leftover Dum Ka Keema as a sandwich filling or dry it to make kebabs the next day. Keep the memory alive by sharing some pictures of this delicious keema recipe on Instagram and remember to tag us using #MadeWithLicious. We’d love to see your creations! Enjoy serving healthy and tasty Iftar dishes with keema and other meats sourced fromLicious.