Dum Keema Recipe (Hassan Zai Coal Karahi, 500 g Mince)

This is the dum keema we filmed at Hassan Zai Koyla Karahi in Karachi. It is cooked in a karahi over burning coal: 500 g of mutton or beef mince is fried, then cooked with halved tomatoes, ginger garlic and crushed spices, and finished with a charcoal dum that gives it its smoky aroma. Most of the amounts below are shown as labels on screen in the video.

Watch the Dum Keema Video

• 0:23 Minced beef or mutton, 500 g
• 0:29 Salt
• 0:58 Ginger garlic paste
• 1:09 Tomatoes, 4-5 medium
• 1:15 Water, 1 cup
• 2:09 Green chillies
• 2:15 Red chilli flakes
• 2:18 Crushed coriander and cumin
• 2:24 White pepper
• 2:58 The charcoal dum
• 3:15 Coriander and ginger on top

What Makes This Dum Keema Different

Cooked on coal. The keema cooks in a karahi over burning coal, which gives it a smoky taste even before the dum.

Fried first. The mince is fried for 7-8 minutes before anything else goes in.

Tomatoes steamed, skinned and mashed. The halved tomatoes cook covered in a cup of water until the skins loosen. The skins are removed and the tomatoes are mashed into the gravy.

A charcoal dum. A piece of hot charcoal in a small bowl, covered for half to one minute, finishes the keema with smoke.

Ingredient Notes

• Mince: mutton or beef; the video says either works.
• Spices: crushed coriander, cumin, red chilli, black pepper and white pepper; nothing else is added.
• Charcoal: heat a piece on the gas flame until red-hot, as in our other dum recipes.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Dum Keema

1. Fry the mince

Heat the oil in the karahi, add the 500 g of mince and the salt and fry well for 7-8 minutes.

2. Add ginger garlic paste

Add half a tablespoon of ginger garlic paste and sauté for 2-3 minutes.

3. Cook the tomatoes

Add 4-5 halved medium tomatoes and 1 cup of water, cover and cook for 8-10 minutes until the skins are soft. Remove the skins and mash the tomatoes into the keema.

4. Add the spices

Add 2-3 green chillies, 1/2 tbsp of crushed red chilli, 1 tsp each of crushed coriander and cumin, and 1/2 tsp each of black pepper and white pepper, and mix well for 4-5 minutes.

5. Give the charcoal dum

Put a hot piece of charcoal in a small bowl on top of the keema, cover for half to one minute, then remove the charcoal.

6. Finish and serve

Finish with ginger julienne and fresh coriander and serve hot.

Special Makhni Dum Keema (Hashim Food Style)

A rich, buttery, and smoky minced meat dish inspired by the famous Hashim Food in Karachi. This Bakra Eid special features a unique high-flame sear and a charcoal-infused “Dum” finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 Persons

Course: Main Course

Cuisine: Special Makhni Dum Keema

Calories: 350

Ingredients Method Video Notes

Ingredients

  

Keema

• 500 g mutton or beef mince
• cooking oil amount not stated
• salt to taste
• 1/2 tbsp ginger garlic paste
• 4-5 medium tomatoes halved
• 1 cup water
• 2-3 medium green chillies

Spices

• 1/2 tbsp crushed red chilli
• 1 tsp crushed coriander seeds
• 1 tsp crushed cumin seeds
• 1/2 tsp black pepper
• 1/2 tsp white pepper

Coal dum and garnish

• piece of hot charcoal in a small bowl, for the smoke
• ginger julienne
• fresh coriander leaves

Method

 

Fry the mince

1. Heat the oil in the karahi, add the 500 g of mince and the salt, and fry well for 7-8 minutes.
2. Add the ginger garlic paste and sauté for 2-3 minutes.

Tomatoes and spices

1. Add the halved tomatoes and 1 cup of water, cover and cook for 8-10 minutes until the skins loosen. Remove the skins and mash the tomatoes into the keema.
2. Add the green chillies, crushed red chilli, crushed coriander, crushed cumin, black pepper and white pepper, and mix well for 4-5 minutes.

Coal dum

1. Put a hot piece of charcoal in a small bowl on top of the keema, cover for half to one minute, then remove the charcoal.
2. Finish with ginger julienne and fresh coriander and serve.

Video

Notes

Pro-Tip: For the best flavor, use hand-minced keema (Hath ka Keema) rather than machine-minced.

Storage: This keema freezes exceptionally well. Just reheat in a pan with a little bit of butter to restore the fresh taste.

Bakra Eid Tip: If using fresh Qurbani meat, you may need slightly less water as fresh meat releases its own juices.

Dum Keema Problems and How to Fix Them

• The keema is watery: the tomatoes were not cooked down. Mash them well and keep stirring.
• The keema is dry: do not fry the mince too long before the tomatoes, and keep the lid on for the cooking stage.
• The smoke is bitter: leave the charcoal in for only half to one minute.

Serving and Storing

Serve hot with naan or paratha. Leftovers keep for 2 days in the fridge; reheat with a splash of water.

Dum Keema FAQs

Can I use beef or mutton mince?

Yes, either works.

How long does the charcoal dum take?

Half to one minute with the lid on.

Can I make it without charcoal?

Yes, but the smoky taste comes from the charcoal.

More Recipes

• Hassan Zai Bihari boti: another recipe from Hassan Zai.
• Dua chatpata mutton chops: a BBQ dish to serve with it.
• Barohi mutton karahi: another fire-cooked recipe.