Dum ka Qimah (Spiced Minced Meat)
Dum ka Qimah is minced beef or lamb marinated in fried-onion paste and smoked with a glowing piece of coal. The dhungar smoking step is the point: a hot coal sealed under a lid with a few drops of oil gives the meat a barbecue note that no spice can fake. Green papaya tenderizes the mince, and the long marinade does the rest. Serve it with flatbread or rice.
Instructions
Heat the oil in a heavy-based saucepan and fry the sliced onions for 8 to 10 minutes, stirring often, until light golden. Lift the onions out, then fry the whole red chillies in the same oil for just a moment so they do not burn.
Keep the oil aside. Blend the fried onions and chillies in a chopper or food processor to a smooth paste, without adding water.
Wash the minced meat well and squeeze out all the water. Put it in a bowl with the onion paste, ginger paste, salt, garam masala and yogurt, and knead by hand for a few minutes until the mixture is smooth.
Cover the bowl and marinate for 3 to 4 hours at room temperature, or overnight in the refrigerator. Mix in the ground papaya one hour before cooking.
Set the piece of coal over a medium flame and wait until it glows fully red and is covered with white ash.
Put the meat in a metal pan and make a well in the center. Set a small piece of aluminum foil in the well, place the hot coal on it, and add 2 to 3 drops of oil to the coal. Cover at once with a tight-fitting lid and leave for 20 to 25 minutes so the smoke flavors the meat.
Measure ½ cup of the reserved oil and heat it in a heavy-based pan. Discard the coal, then fry the meat over low heat for 4 to 5 minutes.
Cover tightly and cook for 15 to 20 minutes, until all the excess moisture has been absorbed.
Transfer to a serving dish and decorate with onion rings, green chilli and coriander leaves.
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