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Dum Ka Qeema - Smoked Ground Beef

Dum Ka Qeema Daam ka Qeema or Galawat ka qeema remind me of Eid. On every Eid Ammi cooked  Daam ka Qeema and to serve with Kachories. Garnishing with sliced onions, ginger, mint leaves, and lemon juice is just perfect to enjoy this dish. This is the easiest recipe and less effort and the result is so scrumptious. It's a perfect dish to make at any party, very easy to make and you can totally impress your guest with its delicious flavor. I usually marinate the meat day before the party and the next day cook it.  Every time I cook it I always get comments from friends and family and they asked for the recipe. So here I am sharing the authentic recipe of Daam ka Qeema or Galawat ka Qeema which Ammi is making for 30 plus years, so it is definitely a fail-proof recipe. Prepare time      15 minutes  Marinate time    18 to 24 Hours Cook time          1 hour Servings             6 - 8 Ingredients 1.5 Lb ground beef or Mutton 1 small onion 1/3 cup oil 1 1/2 tbsp ginger paste 1 1/2 tbsp cori
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Mash ki daal OR Urad ki daal


       

             Maash ki Daal OR Urad ki Daal




Prep time - 5 minutes

Cook time - 20 minutes

Total Time - 25 minutes

Servings - 4-6 


I have very beautiful memories attached to this dish. This was my Daddy’s favourite, my family had this dish every weekend. We sometimes had this daal with a side of Shammi kabob which I think is the best combination for this dish. Fast forward after my wedding I started to cook this daal with my Ammi’s (mom's) recipe and now it becomes my husband’s favourite dish. With just a few ingredients you can make this dish very easily and quick, and I must say the Baghaar/tadka and garnishing with fresh mint is definitely a game-changer. The aroma and the flavour is simply divine.


Ingredients


 1 1/3 cup Mash Daal

1 tsp salt

1 tsp minced garlic 

3-4 dry red chillies 



For Baghaar/ Tadka 


1/4 cup oil

1 medium onion thinly slice

2-3 green chillies 

1 tablespoon Julian cut ginger 

2 tsp cumin seeds

Recipe


1- Rinse and soak daal for an hour. 






2- Place the daal in a pot, add 3 cups of water, salt, minced garlic and dry red chillies over medium heat. Cover the lid half way.







3- Once water is evaporated completely, cover the pot completely with a lid and leave on low flame for 10-15 minutes.    

    



                                                 

       

 

Baghaar/Tadka


4- Heat the oil in a separate pan, add thinly sliced onion and fry until golden brown. Now add ginger, green chillies, cumin seeds then pour baghaar/ tadka over the daal and garnish with fresh mint leaves. Enjoy!

 


     

                                          











💗 Recipe by Urooj

             



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