Rich, smoky, and bursting with layered flavour — Dum ka Qeema is a deeply satisfying Pakistani dish made with aromatic spices, slow-cooked mince, and finished with that iconic charcoal dum for a restaurant-style touch at home.
Ingredients:
750g mince (beef or lamb)
2 large onions, thinly sliced
2 large tomatoes, quartered
1/2 cup plain yogurt
1 tsp ginger paste
1 tsp garlic paste
2 tsp coriander powder
1 tsp cumin powder
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp Kashmiri red chilli powder (for colour and mild heat)
1/4 tsp turmeric powder
2 tsp tandoori masala
1 tsp salt (adjust to taste)
Whole spices:
4 green cardamom pods 2 black cardamom pods 1 cinnamon stick 8-10 black peppercorns
Optional:
Small boiled potatoes, cut in chunks (add with spices)
Instructions:
In a heavy-bottomed pan, heat oil and fry the sliced onions until golden brown and soft.
Toss in the green and black cardamoms, cinnamon, and peppercorns. Sauté for a minute until fragrant.
Stir in the ginger and garlic paste. Cook until the raw smell disappears.
Add the mince to the pan. Stir continuously to break up any lumps and brown the meat slightly.
Mix in ground spices & optional potatoes: Add salt, red chilli powder, Kashmiri chilli, turmeric, coriander, cumin powder, cumin seeds, and tandoori masala. Mix well. Add potatoes here if using. Cover and cook for 10 minutes, adding a splash of water if needed.
Pour in the yogurt and mix it into the mince. Let it simmer and absorb all the flavours.
Place the tomato quarters on top, cover, and cook for another 12 minutes until softened. Once done, peel off the tomato skins and mash the flesh into the qeema.
Let it cook uncovered for a few minutes until the oil rises to the top and the curry thickens.
The Dum (Smoky Finish):
Heat a small piece of coal on the stove until red-hot. Place a small piece of foil in the centre of the qeema, carefully drop the coal on it. Add a drop of oil or ghee on the hot coal to release smoke. Immediately cover the pot with a lid and trap the smoke for 5-7 minutes for that signature dum flavour.
Serving Suggestions:
Serve hot with:
Fresh naan or paratha Steamed basmati rice Sliced onions and lemon wedges on the side
Tips & Variations:
You can make it spicier by adding green chillies during the final simmer. Tandoori masala adds a smoky depth, but you can skip it if you don’t have it — the charcoal dum will still deliver amazing flavour.
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