Dum ka Qeema

Name: Dum ka Qeema
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 500 g minced mutton; 150 g yogurt; 2 tbsp fried onion; 1 tbsp papaya paste; 3 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Dum ka Qeema finds its roots between the bustling cities of Hyderabad and Karachi, where it is a staple on many family tables. This dish is not reserved for special occasions but rather a beloved everyday meal in Pakistani homes. The recipe has been passed down through generations, perfected by the hands of those who know just how much salt and fat to use, creating a harmony of flavors that bring comfort and satisfaction.

Here, minced mutton meets creamy yogurt and the tenderizing touch of papaya paste, all enveloped in the richness of ghee. The result is a luscious, savory dish with a hint of sweetness from fried onions, creating a balance that is both satisfying and indulgent. Each bite carries the essence of home-cooked warmth, inviting everyone at the table to savor its depth and richness.

Ingredients

500 gminced mutton
150 gyogurt
2 tbspfried onion
1 tbsppapaya paste
3 tbspghee
to tastefine sea salt

Method

In a mixing bowl, combine 500 g minced mutton with 1 tbsp papaya paste, 150 g yogurt, and salt to taste. Mix thoroughly until the mutton is well-coated with the yogurt and papaya paste. This marinade will tenderize the meat and infuse it with flavor.
In a heavy-bottomed pot or deep pan, heat 3 tbsp ghee over medium-high heat. Once the ghee is hot and shimmering, add the marinated mutton mixture. Spread it evenly across the pan and allow it to brown without stirring for about 2-3 minutes. You want the bottom layer to develop a deep brown color, which adds depth to the flavor.
Stir the mutton to turn the browned bits and continue cooking until all the meat is evenly browned. This should take another 5-7 minutes. The mutton should have a rich, caramelized appearance and a fragrant aroma.
Reduce the heat to low and cover the pan with a tight-fitting lid. Allow the mutton to cook in its own juices for about 20-25 minutes. This slow cooking, or 'dum', will make the meat tender and allow the flavors to meld together. Stir occasionally to prevent sticking.
Once the mutton is tender and the oil begins to separate from the mixture, add 2 tbsp fried onion. Stir well to incorporate the onions into the qeema. The onions will add a sweet, caramelized flavor and a slight crunch.
Taste the qeema and adjust the salt if necessary. The dish should have a balanced flavor with a slight tang from the yogurt and a subtle sweetness from the onions.
Serve the Dum ka Qeema hot with rice, bread, or salad. The dish should be aromatic and flavorful, perfect for sharing at the table.