Dum ka Qeema (Spiced steamed mince) with Roghni Naan

When it comes to mince, South Asian cuisine is very creative in whipping up some truly yummy dishes. Mince meat is known as Qeema in South Asian cuisine (قیمہ) and dishes are cooked in a variety of ways. One such way is to steam it. The process of steaming in South Asian cuisine is known as 'Dum' (دم) hence the name for this dish being known as 'Dum ka Qeema'. Its a dish that originates from Hyderabad, another one of those dishes that the royal Nizams of Hyderabad used to enjoy.

The process of preparing Dum ka Qeema is quite easy. Its not a curry dish that has gravy but a more of a dry kind of dish where the mince meat is steamed and slow cooked. The finished product is moist, tender and melts in your mouth. The spiced yoghurt marinade that is involved here is the secret ingredient that lends this dish with such an amazing aroma and taste you'll be wishing to make it more often. People eat it with all sorts of side servings, whether its parathas, naan, chapati or rice. One of the more popular accompaniments is Lacchey Parathas, but I'll make that for another time. For now I served it with a special kind of naan known as ' Roghni Naan '

Now most, if not all, of you must have had the traditional naan whenever you go to a South Asian restaurant, but even with a bread like the naan, there are loads of different types that not only vary by country but also by region. Roghni naan is one such special type. It's thicker and softer than the standard naan and equally delicious if not more. Its topped off with a sprinkling of seeds, usually sesame seeds, but you can also use any other type. Here I used chia seeds which are a great substitute. The rich, buttery goodness of this bread act as a great accompaniment for many curries and dishes such as the one I've made here. 

Try these recipes and I can assure you it will be a huge hit with your friends and loved ones!

Here are the recipes:

Dum ka Qeema recipe:

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Ingredients:

- 1kg mince meat of your choice (Beef, chicken or lamb)

- 2 tbsp meat tenderiser powder (Or papaya powder) - Use this ONLY if you're opting to use beef mince.

- 2 medium onions finely chopped

- 250gms yoghurt (whipped)

- 1tbsp ginger paste

- 1tbsp garlic paste

- 1 to 2 tbsp crushed red chilli flakes (Can use less if you desire)

- 1 and a 1/2 tsp salt (Or according to your taste)

- 1tbsp cumin powder

- 2tbsp gram flour slightly roasted

- 1tsp clove powder

- 1/2 tbsp black pepper powder

- 1 tbsp poppy seed powder

- 4 to 5 green bullet chillies chopped.

- 1/2 cup oil or ghee.

Preparation:

- In a large mixing bowl add in all the ingredients except for the green chillies and the onions. Mix it thoroughly until its well incorporated. Cover and set it aside in a fridge for around 2 hours at least or more.

- Next in a large stockpot, heat up the oil and add in the chopped onions. Fry them on medium heat until they're browned.

- Take your marinated mince meat and add it to the fried onions.

- Mix it with the onions thoroughly well and cook it on medium to high heat for 10 to 15 minutes until you notice the yoghurt is releasing its water.

- Once that happens, cover and cook on low heat for at least 30 minutes or until the mince is tender and moist. Halfway through this process add in the chopped green chillies.

- BONUS TIP: If you want to give this dish a more smoky taste, take a small piece of coal, and heat it on an open stove until its hot. Then place it inside the stockpot on top of the mince with a bit of aluminium foil on the botttom of the coal. Put a few drops of oil onto the coal to release the smoke from it. Cover the stockpot and let it sit for around 5 to 10 minutes before serving.

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Roghni Naan recipe:

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Ingredients:

- 500gms white bread flour (You can also use plain flour as well)

- 1/2 tbsp sugar

- 1/2 tbsp salt

- 1/2 tsp baking soda (aka Bicarbonate of soda)

- 1tbsp yeast (Or a packet of yeast)

- 2tbsp yoghurt (Set at room temperature)

- 2tbsp butter or ghee (partially melted)

- 1 cup lukewarm milk (Or according to your needs)

- 1 egg 

- Sesame seeds (Or any seeds of your choice - I used chia seeds here)

Preparation:

- First take half a cup of lukewarm water and add in the yeast along with 1/2 tsp of sugar. Cover and set it aside for 10 minutes.

- In a large mixing bowl add in the flour along with all the rest of the ingredients together with the yeast except for the milk and mix it well. 

- Add in the milk in quarter cups while mixing in the dough mixture. Knead to form a soft dough making sure not to knead it too much that it becomes hard.

- Take the dough and put it in a slightly greased bowl. Cover the bowl with cling film and a kitchen cloth and set it aside in a warm area for about 2 to 4 hours.

- Set the top grill of the oven for about 190 degrees Celsius (170 degrees for fan assisted ovens)

- Take a pan as well and set it on low flame.

- Take the risen dough out and knead it slightly more with some flour and make small dough balls out of it. You should be able to make 4 to 5 dough balls.

- On a lightly floured surface roll out the dough balls with your hands in a circular shape, making sure to keep the dough a little thick. Then with your fingers press the edges of the dough and make small indents on the top of the dough with your fingers. 

- Crack open the egg and whisk it thoroughly. Brush the top half of the dough with a bit of the whisked egg and then sprinkle some seeds of your choice.

- Have some cold water in a bowl. Then take the rolled out dough with one hand while putting some water on the base of it.

- Put it on the heated pan and let it cook for a couple of minutes or until the base is done. 

- Next take the partly baked naan on to a baking tray and put it in the middle shelf of the oven and let it bake until the top half is golden brown.

- Take it out of the oven and dip the naan in a bowl of cold water for a second or two. This will ensure the naan stays soft. 

- Brush the baked naan with melted ghee or butter and cover it to retain its softness.

- Repeat the steps with the remaining dough balls. 

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