Cookbook:Dum ka Qimah (Spiced Minced Meat)

| South Asian cuisines

Ingredients

 * 1 cup oil
 * 3 medium onions, peeled and thinly sliced
 * 7–8 whole red chillis
 * 1 kg lean minced meat (beef or lamb)
 * 1 tbsp ginger paste
 * 1 tsp garam masala
 * 1½ tsp salt
 * 2 tbsp yogurt
 * 2 tbsp ground unripe green papaya
 * 1 piece coal
 * 2 tbsp freshly-chopped green coriander (cilantro)
 * 1 tsp finely-chopped green chillies

Procedure

 * 1) Heat oil in a heavy-based saucepan. Add onions and, stirring frequently, fry for 8–10 minutes to a light golden color.
 * 2) Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn.
 * 3) Reserve the oil, put the onions and whole chillies in a chopper or food processor, and blend to a smooth paste without using water.
 * 4) Thoroughly wash the minced meat, and squeeze out any water.
 * 5) Put the minced meat in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.
 * 6) Cover and leave to marinate at room temperature for about 3–4 hours or overnight in the refrigerator. One hour before cooking, mix in the ground papaya.
 * 7) Put the charcoal over medium flame, and wait until the coal is fully red and is covered by white ash.
 * 8) Meanwhile place the meat mixture in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. 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 20–25 minutes.
 * 9) Take out ½ cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal, and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15–20 minutes or until all excess moisture has been absorbed.
 * 10) Transfer to a serving dish and decorate with onion ring, green chilli, and coriander leaves.