Dam ka qeema

This Pakistani culinary gem is like a flavour party in your mouth. Tender ground meat infused with a symphony of aromatic spices. Whether you’re sharing it with friends or keeping it all to yourself, every bite is like a warm hug from the kitchen.

Dive into the deliciousness of Dam ka Qeema – a dish straight from the heart of Pakistan.

Hailing from the bustling streets of Lahore, Dam ka Qeema is a go-to for any occasion – whether it’s a family get-together or just a chill night in with friends. And let me tell you, the secret ingredient? Smoking. Yep, charcoal smoke is the name of the game here, allowing all those amazing flavours to mingle and dance together.

So, if you’re ready to spice up your kitchen and tantalise your taste buds, stick around as I break down the magic behind Dam ka Qeema. Get those ingredients ready, because we’re about to embark on a flavour-packed journey that’ll have you coming back for seconds – and thirds!

Dam Ka Qeema

Recipe by Maliha KhanCourse: MainCuisine: PakistaniDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 1kg chicken/beef mince

• 1 packet Shan seekh kabab masala

• 2 tbsp ginger and garlic paste

• 1/4 cup fried onions

• 1-2 tbsp roasted baisan (gram flour)

• 1/2 tsp meat tenderiser

• 1/4 cup oil

• onions to garnish

• fresh coriander leaves to garnish

• green chillies to garnish

Directions

• Marinate the mince in masala, ginger and garlic paste, roasted baisan, and fried onions.
• Just before (~15 minutes) cooking, add the tenderiser.
• Heat oil in a pan and add the mince in. Cook on high flame until the colour changes. Turn down the heat to medium-low and cook covered for another 40 minutes until it’s cooked. Take off the heat.
• Heat charcoal on an open flame on the stove for around 10-15 minutes.
• Place a piece of foil in the centre of the mince. Use metal tongs to place hot coal in the foil. With the pot lid in one hand, add a few drops of oil directly on the coal and immediately place the lid to keep the smoke in. Leave to smoke for 15-20 minutes.
• Garnish with coriander leaves, green chillies and thinly sliced onions.