Recipe - Smoked Mince (Dum ka Qeema)

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Photo - Oh Lady Mania

In Pakistan, meat dishes have their own significance. It may be the wedding dinners or family lunches and dinners, in fact, no formal or casual meal is complete without meat based dish.  

Today, we are going to share our secret recipe of smoked mince, in Urdu we have a name Dum Ka Qeema for this unique yet simple dish. Many people do not like to eat red mince, no worries, you can use the red or white meat mince. You can even use fish mince for it. I have used red mince in this recipe.  

Different aromatic eastern spices will add a very delicious taste to the mince and it will become a mouth watering dish for your family and guests. 

Photo - Oh Lady Mania

Let's start this Smoked Mince:

Ingredients

Red meat mince 500 gms

White onions 1 medium, fried and crushed

Ginger Garlic paste 1 tbsp

Green chili paste 1 tsp

Red chili powder to taste

Crushed cumin seeds 1 tsp

All spice 1 tsp

Gram flour (Baisan) 3 tbsp

Salt to taste

Black pepper powder 1/2 tsp

Lemon juice 1 tbsp

Yogurt 3/4 cup

Ginger thinly sliced 1 tbsp

Oil 1 cup

Piece of Charcoal

Method

In a large dish, add yogurt and all spices except oil and ginger slices.

Mix all the ingredients well.

Now add mince in it and mix all very well.

Cover it and place it in fridge for 30 minutes.

After the marination time is up, take out you mince and keep a side at room temperature.

In a pan, heat oil and add the marinated mince in it.

Stir fry mince for 3 minutes.

Add 1/2 cup water and cover it.

Cook it for 12 to 15 minutes.

Again stir fry for few minutes so that oil separates.

Make sure you stir continuously during cooking, otherwise mince will stick to the pan.

Lastly heat a charcoal piece and place it in the middle of your pan over a piece of roti/bread. 

Pour some oil drops on coal and immediately cover the pan.

Leave it for 5 minutes, the charcoal smell will enhance the flavour of mince and spices.

Take out the cooked mince in a dish and garnish it with chopped coriander leaves, ginger slices and green chilies. 

Serve it with parathas, chapati and naan.




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