Dum Ka Keema by Zubaida Tariq

Ingredients:

• Beef/Mutton mince 1 kg
• Oil/Ghee 1 cup
• Chopped mint leaves 1 bunch
• Onion 3
• Chopped green chilies 3
• Cloves 4
• Lemons 4
• Black peppercorns 6
• Small cardamom 8
• Roasted almonds 10
• Cumin 1 tsp
• Black cumin 1 tsp
• Red chili 1 tbsp
• Ginger garlic paste 1 tbsp
• Poppy seeds 1 tbsp
• Raw papaya paste 2 tbsp
• Roasted black gram 2 tbsp
• Salt to taste
  

Method:

1. Grind poppy seeds, black peppercorns, cloves, almonds, cumin, black cumin, cardamom and black gram finely.
2. Now put mince with ginger garlic paste, red chili, green chilies, mint leaves, papaya paste, grinded masalay and oil/ghee in pot and knead mince nicely.
3. Then put lemon juice, cover it and cook on low flame for 15 minutes.
4. When water dries, put 1tbsp raw ghee, put smoked coal, cover it, leave it for cook, keep pot on tawa and simmer it on high flame for 5 minutes and then on low flame.
5. When mince is brown in color, take out in dish.
6. Cut lemon onion, mint and green chilies and put on top.
7. In end, serve with roghni or plain naan.