Dum ka keema by shireen

                                  Dum ka keema

1 kg beef mince (double machine or finely ground)

5 Tbsp grated raw papaya with skin

2 Tbsp Shan Ginger/garlicpaste

4 tsp Shan Tez Lal Mirch Masala

2 tsp salt

1-1/2 tsp Shab Zafrani garam masala

2 medium onions - browned and crushed by hand

4 tsp roasted white cumin powder

1 cup ghee

2 lemons

2 Tbsp Ginger slices - julienne slices

1 onion sliced

Mint leaves and green corriander as required.

Mix mince, papaya, masalas, Ginger/garlic paste, mix well by hands.

Leave in bowl on kitchen bench for 4 hrs. Then cover with plastic wrap, and put in fridge for 12 hours.

Remove from fridge, add ghee and mux well. Heat a coal on burner - put into foil and put a tsp of oil on coal. Immediately add lid, and cover until smoke stops. Remove coal and foil. Place mince in pan, cook on low heat until well cooked.

Garnish with julienne Ginger, onion slices, mint leaves, corriander leavsmes and lemon wedges. Serve with hot naan.

Enjoy