Cookbook:Dum ka Qimah
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- 1 kg. lean mince (beef or lamb)
- 3 medium onions, skinned and thinly sliced
- 1 cup oil
- 1 tbsp. ginger paste
- 2 tbsp. unripe green papaya (ground)
- 1 tsp. garam masala
- 1½ tsp. salt
- 7-8 whole red chilli
- 2 tbsp. yogurt
- 1 piece coal
- 2 tbsp. freshly chopped green coriander (cilantro)
- 1 tsp. finely chopped green chillies
- 1 tbsp. roasted chickpea flour
- Heat oil in a heavy based sauce pan. 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 and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.
- Thoroughly wash the mince and squeeze out any water.
- Put the mince 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, wait until the coal is fully red and is covered by white ash.
- Meanwhile place the mince 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 absorbed.
- Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves.