5.0 from 2 votes

4/5 - (3 votes)

Dum Ka Qeema is a classic Pakistani dish that involves marinating minced meat in flavorful spices and slow-cooking it until it becomes extremely tender and melts in your mouth.

Daam ka Qeema and Galawat ka Qeema remind me of Eid. This is one of my mother’s signature recipes and a family favorite for Eid. She prepared Daam ka Qeema and served it with kachories. It’s an ideal dish to prepare for any gathering, really simple to prepare, and guaranteed to wow your guests with its mouthwatering taste. I usually marinate the meat the day before the party.

This dish is best enjoyed with sliced onions, ginger, mint leaves, and lemon juice as garnish. The result is delicious and is the simplest recipe to prepare with minimal effort. Friends and family always comment on it when I cook it, and they ask for the recipe. I am sharing the original authentic recipe for Daam ka Qeema, also known as Galawat ka Qeema, which Ammi has been making for over thirty years, so this recipe is undoubtedly foolproof.

What Is Qeema

Qeema is made of ground meat. In Pakistan, it is traditionally minced beef. However, it could be mutton, lamb, or chicken minced meat.

Here Are My Top Four Tips To Make A Delicious Dum Ka Qeema

The first and most important tip to making ground beef is to not wash it, but if you are not satisfied without washing it, I’ll suggest just a quick rinse with cold water and keeping it in the strainer to drain extra water.

I like to cook meat in a heavy-bottomed pan. It helps to prevent burning and hot spots. With a thicker base, the heat is distributed more evenly, so you don’t have to worry about your food burning in certain areas.
After adding Qeema, make sure to sauté it until the moisture evaporates from the meat. Don’t add water until this stage; it will tender in its water. Bhunnai (a blend of sautéing and stir-frying) is key to good Qeema.

Papaya paste can be substitute with Kachari ka pweder or Meat tenderizer
2 teaspoon for 1.5 lb meat

How To Freeze And Reheat Dum Ka Qeema

Qeema usually freezes well. To save time. You can double the batch and freeze it for later use. It stays good in the freezer for up to a month.

To Freeze, complete the marinating and cooking steps as directed. Just don’t give coal dum.
To Freeze: Allow to cool before freezing without any garnishing such as onion, mint, or lemon juice. Freeze in an airtight container for a month.
To Reheat: Thaw overnight in the fridge or at room temperature. To reheat, place it on the stove over medium heat. Once heated through, give coal dum at this time and garnish with mint, onion rings, Julian ginger, and lemon wedges. This step will produce a flavor similar to freshly cooked qeema.

Steps To Marinating Dum Ka Qeema

1- Dry roast the coriander and cumin and grind them.

2- Make a paste of raw papaya.

3- Lightly toast the Basan.

4- Combine the ground beef with the coriander, cumin, besan, salt, chili powder, ginger paste, and papaya paste, and mix well with your hands. (If possible, use gloves) Cover it and marinate overnight for the best results.

How To Cook

1-Heat the oil in a pan and add the thinly sliced onion. Golden brown the onion.

6- Heat the coal on your stovetop till it gets very hot. place the foil piece in the middle of the Qeema stove and place the hot coal on the foil and a few drops of oil on the coal and the smoke will start to come to cover the lid immediately. Leave it for a good 15, 20 minutes

7- Dish out the Qeema and garnish with thinly sliced onion, mint leaves, ginger, and lemon.

Serve with Kachori, Naan, or paratha.

Here Are Few Other Beef Recipes I Recommend You Must Try.

Did you enjoy this recipe? Here are some of our favorite beef recipes that you can enjoy!

I Love Seeing Your Reviews

If you’ve tried this recipe or any other recipe from MasalaSecret.com, don’t forget to leave a comment below! You will help others who are thinking of making the recipe. I would love to hear about your experience making it, and if you snapped some shots share them on Instagram and tag us @masalasecret or Facebook so we can repost them on our stories.