Ingredients
Mutton or beef mince ( one kg)
2 medium size onions
2 table spoon cumin seed
1 table spoon of each garlic
and ginger pastecup of yoghurt
1 table spoon garam masala powder
3 to 4 whole red chillies
1 table spoon coriander seed
table spoon of meat tenderiser powder
1 table spoon raw papaya grated
1 tea spoon grated ginger
2 green chillies and salt to taste
Preparation:
First of all, roast the cumin seed, coriander seed and the whole red chillies on tawa or frying pan for 15 seconds. Grind them into a powder. Take sauce pan and put 2 table spoon of oil .Then add one chopped onion
and fry until golden brown. Turn off the fire and take out the fried
onions from the oil. Now put grind powder along with other onion
and blend them into a paste. Now mix them in a mince, later add all the
spices , yoghurt, meat tenderiser, raw grated papaya and the rest of
other ingredients. Marinate the mince over night or at least for six
hours. Later put the mixture on the fire and cook it for about 45
minutes, on a very low flame. While cooking remove the lid from the pan
and stir it twice. Cover it again and let it cook till 45 minutes. Then
you have to take one charcoal piece, place it on fire, and let it burn
for a couple of minutes. While it turned red, remove it from the fire,
hold it with cling. Immediately place it on the keema mixture, before
placing it on the keema you have to put foil on the top of the keema. At
once pour little bit of oil with lid or spoon on the top of the
charcoal. Immediately cover it with the lid for one minute. You will see
smoke coming out from the pan. That smoke will give you barbecue smell.
Before serving, remove the coal along with the foil carefully. Now dam
keema is ready to eat . Garnish it with some chopped onions, green
coriander, grated ginger and few lemon pieces.