Dum ka Qimah (Spiced Minced Meat)
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Source and licence
"Dum ka Qimah (Spiced Minced Meat)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dum_ka_Qimah_(Spiced_Minced_Meat), revision 4506992), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dum_ka_Qimah_(Spiced_Minced_Meat)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506992
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asian by a tradition spanning countries: South Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup oil
- 3 medium onions, peeled and thinly sliced
- 7–8 whole red chillis
- 1 kg lean minced meat (beef or lamb)
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1½ tsp salt
- 2 tbsp yogurt
- 2 tbsp ground unripe green papaya
- 1 piece coal
- 2 tbsp freshly-chopped green coriander (cilantro)
- 1 tsp finely-chopped green chillies
Method
- Heat oil in a heavy-based saucepan. Add onions and, stirring frequently, fry for 8–10 minutes to a light golden color.
- Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn.
- Reserve the oil, put the onions and whole chillies in a chopper or food processor, and blend to a smooth paste without using water.
- Thoroughly wash the minced meat, and squeeze out any water.
- Put the minced meat in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
- Cover and leave to marinate at room temperature for about 3–4 hours or overnight in the refrigerator. One hour before cooking, mix in the ground papaya.
- Put the charcoal over medium flame, and wait until the coal is fully red and is covered by white ash.
- Meanwhile place the meat mixture in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2–3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20–25 minutes.
- Take out ½ cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal, and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15–20 minutes or until all excess moisture has been absorbed.
- Transfer to a serving dish and decorate with onion ring, green chilli, and coriander leaves.