Wednesday, 5 June 2013

Smoked Qeema

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 A traditional Pakistani recipe and is  also known as dum ka qeema, hot coal smoke is given to qeema in the end which gives it a unique barbecue kind of flavor, it's delicious, spicy and yummy and goes very well with naan/roti.  You will notice that this is not the exact way of making smoked qeema as u must have seen on tv or read in recipe books, This recipe is how my mother used to make qeema for us sometimes, I have slightly improvised the recipe with the addition of coal smoke, But believe me who so ever had a chance to eat it,  still admires it, so here's how I make it...

smoked qeema


500g minced meat (qeema)

½ cup oil
3 medium onions (thinly sliced)
2 tbsp ginger garlic paste
3 large tomatoes (skinned and pureed)
1 cup yogurt
1 tsp zeera
4 black pepper corn
2 cloves
1 tsp turmeric powder
Salt & red chili powder as par taste
1 tsp dhania powder
¼ tsp garam masla powder
2-3 green chilies
2-3 tbsp chopped fresh coriander
Small piece of coal


1) Heat oil in a pan then add half of the sliced onions and fry until they become light golden brown.

2)  Add ginger garlic paste, pureed tomatoes, cumin seeds, black pepper corn, cloves, salt, red chili powder and fry for further 5 mins or until oil leaves the masla. 

3) Now add in the Qeema (minced meat) and fry it well, make sure no lumps remain. Once the qeema changes color add I cup of yogurt and half a cup of water, cover the lid and let it cook on low flame for 30 minutes. 

4) After 30 minutes take the lide off,  sprinkle garam masla , dhania powder and add the remaining onion slices (you can also cut onion in to rings) along with chopped green chilies and fresh coriander, give it a stir cover the pan and let it cook on low flame for 5-10 minutes and turn the flame off.

5) Put the coal over medium flame, wait until the coal is fully red and is covered by white ash. Put a small piece of aluminum foil in middle of the qeema. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 5 minutes. 

6) Remove the coal and serve with roti/naan. Remove the coal, transfer the qeema to a serving dish and decorate with onion ring, green chili and coriander leaves. Serve hot with Roti or Nan. 

1 comment:

  1. pls pass that bowl to me with some naans please... yummm...