Hyderabadi Dum Ka Keema Slow Cooked Minced Lamb

Method

1. 1

   Marinate the keema: Mix minced lamb with yogurt, ginger, garlic, red chilli powder, turmeric, garam masala and salt. Mix in half the birista. Marinate 1 hour.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a heavy, oven-safe pot on medium-high.

3. 3

   Add whole spices: Add green cardamom, cloves, bay leaves and cinnamon. Bloom 20 seconds.

4. 4

   Add ginger paste: Cook 1 minute.

5. 5

   Add the marinated keema: Add the minced lamb with all marinade. Cook on medium-high, breaking up the meat and stirring vigorously for 10 minutes as the yogurt reduces and the keema begins to cook.

6. 6

   Add mace powder: Add mace powder. Stir.

7. 7

   Seal for dum: Once the moisture has reduced significantly, seal the pot with a tight lid. Place a heavy weight on top. Cook on the lowest heat for 35 to 40 minutes — the keema finishes cooking in its own steam in the sealed pot.

8. 8

   Open and dry: Remove the seal. Turn the heat to medium. Cook stirring every 3 minutes for 5 to 8 more minutes until all remaining moisture evaporates and the keema is completely dry.

9. 9

   Finish: Add finishing garam masala. Stir.

10. 10

    Serve: Scatter coriander and ginger julienne. Serve with sheermal or naan.

11. 11

    Note: Dum Ka Keema (dum = sealed slow cooking, keema = minced meat) is the Hyderabadi application of the dum technique to minced meat — applying the same method used for biryani and whole-piece curries to the finely minced version. The result is a dry, concentrated minced meat that retains more flavour than the quickly cooked keema preparations of North Indian cuisine. The dum technique forces the flavours back into the meat rather than allowing them to evaporate into the air. Served at Hyderabadi iftar alongside haleem, biryani and qubani.