Cookbook:Dum ka Qimah (Spiced Minced Meat)
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|Dum ka Qimah (Spiced Minced Meat)|
Ingredients[edit | edit source]
- 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
Procedure[edit | edit source]
- 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.