Dam Wala Keema – A Recipe By Superstar Saman Ansari

January 4, 2022

Dam Wala Keema – A Recipe By Superstar Saman Ansari

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In our last article, titled as Pakistan Travel Series By Davidsbeenhere (Part-I), I had mentioned that Pakistani superstar Saman Ansari invited David for dinner. She cooked for David by herself and I had also mentioned all the dishes that she cooked for him. To know more about that dinner party click here. However, in this article, I’m going to give you the Recipe of Dam Wala Keema – A Recipe By Superstar Saman Ansari. Before getting you to the recipe let me introduce you to the superstar, Saman Ansari.

 

Saman Ansari is a multi-talented performer who has carved up a name for herself in just four years. In Dar Si Jati Hai Sila, we saw her play Sila’s mother, who was helpless in the face of a man (whom everyone in the family trusted) making sexual attempts toward her and her daughter. In the drama serial Khaani, she played the role of a manipulative mother who adored her kid (played by Feroze Khan) and had spoiled him beyond recognition.

 

Saman Ansari

 

“I am an accidental actress, so I haven’t taken any professional instruction in acting,” she remarked when asked if she had received any formal acting training. However, for my NAPA debut, I recently received training from Khalid Ahmed and Zia Moyheuddin.” Saman Ansari starred in the recently finished theatrical production Jasoosi Duniya, and her performance was impressive considering it was her first time acting in front of a live audience. Therefore, by introducing herself to David she said: “there is a saying about me, THERE IS ONLY ONE SAMAN ANSARI!”

 

What is Dam Wala Keema?

 

Saman Ansari Recipe

 

Dam Wala Keema, also known as Dam Ka Keema, is a dish of mincemeat. There are several recipes of Dam Wala Keema in Pakistani Food cuisine including household recipes. Having diversity in their food culture, Pakistani people love to cook in their unique styles. That’s why you would have found different recipes for the same dish in my country. Dam Wala Keema is one of my favorite dishes and a dish from my bucket list that I want to learn. However, the following isn’t my recipe of Dam Wala Keema instead it’s a recipe by Saman Ansari.

 

 

The Way Saman Ansari Cooks:

 

Being an acting queen, she also has amazing skills in cooking. She cooked Pakistani traditional daal, Dam Wala Keema, and Soya Aluu for David. She cooked Dam Wala Keema or beef mincemeat in organic Desi Ghee. Though, you can get the complete recipe in the recipe card but here is the overview of Saman Ansari’s recipe of Dam Wala Keema.

 

The Recipe: 

 

Dinner with superstar Saman Ansari

 

Take a cooking pan or Karahi or whatever you have and add organic Desi Ghee or clarified butter. After heating up on medium flame add finely chopped onions into that butter. Then stir and cook until the onions change their colour. After, add chopped tomatoes, ginger garlic paste, some green chillies, and some local masala powder. Then add minced beef meat and keep string and cooking until all the water is evaporated. Once the water is evaporated add some more desi ghee and cook on high flame for 3 to 4 minutes. At the last step, place the coal piece covered in foil paper. Then put some ghee on the coal piece and cover the lid for giving ‘Dum’. Remember one thing, you have to give Dum to your Dum Wala Keema just before serving to your guests or family members. That will give you a spicy smoked taste and pleasure you with an aromatic smell.

 

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Dam Wala Keema Recipe By Saman Ansari

January 4, 2022
: 3
: 30 min
: 30 min
: 1 hr
: Low Difficulty Level

Dam Wala Keema, also known as Dam Ka Keema, is basically a dish of mincemeat. There are several recipes of Dam Wala Keema in Pakistani Food cuisine including household recipes. Having diversity in their food culture, Pakistani people love to cook in their unique styles. That's why you would have found different recipes for the same dish in my country. Dam Wala Keema is one of my favorite dishes and a dish from my bucket list that I want to learn. However, the following isn't my recipe of Dam Wala Keema instead it's a recipe by Saman Ansari.

By:

Ingredients
  • 2 kg beef or mutton ground
  • Marinade
  • 2 shallots
  • 1 tbsp coriander powder 3 tbsp besan
  • cumin seeds, 1 tbsp
  • 6-8 peppers, whole
  • 3–4 garlic cloves
  • 2 cardamom seeds (black)
  • 3 cardamom pods (green)
  • poppy seeds, 2 tbsp (optional)
  • 1 1/2 tablespoons chilli flakes
  • 1/2 tablespoons red chili powder
  • 1 1/2 teaspoon salt
  • 1 yoghurt cup
  • lemon juice, 3 tbsp
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste
  • 2 tablespoons papaya puree
  • 1 pound of coal + 1 pound of foil
  • 4-6 green chilies for the main dish
  • 3 inch halved, cleaned, and julienned ginger
Directions
  • Step 1 Marinade
  • Step 2 Slice the onions thinly and cook until golden brown, then drain and coarsely grind by hand.
  • Step 3 Dry roast the besan, then toss in the cumin seeds, coriander powder, cloves, black pepper, black cardamom, and green cardamom, toasting for a minute or two more.
  • Step 4 If using, add poppy seeds and grind your spices.
  • Step 5 Combine the ground spices with the rest of the marinade ingredients (ginger paste, garlic paste, chili flakes, yogurt, chili powder, lemon juice, papaya paste, and salt). Toss in some smashed onions to this mixture.
  • Step 6 Mix the aforementioned ingredients thoroughly into the meat by hand, wearing gloves if you have them. For optimal results, marinate overnight.
  • Step 7 Cook
  • Step 8 Remove the marinated meat from the fridge 30 minutes before cooking.
  • Step 9 In a heavy-bottomed pan, pour a lug of oil and start cooking the meat combination.
  • Step 10 As the combination cooks, it will release a lot of liquid
  • Step 11 keep swirling and cooking on medium-high heat for 10-15 minutes, or until the mixture looks cooked
  • Step 12 if it sticks, add a splash of water or additional oil as needed.
  • Step 13 Cook for another 20 minutes on low heat, covered, stirring regularly
  • Step 14 the meat will appear darker and richer.
  • Step 15 Cook for a few minutes more after adding the majority of the ginger, the slit green chilies, and a tsp of garam masala, then taste and adjust seasoning with more salt and lemon juice. You can also use water to modify the consistency.
  • Step 16 Heat a piece of coal on your stovetop (you can also do this on a ceramic top, but it will take longer) until it is completely ashy. In your keema pot, place a piece of foil. Place the coal on the foil, drizzle with oil, and watch the smoke billow. Close the lid as soon as possible. Allow time for the smoke to dissipate.
  • Step 17 Garnish with chopped onions, mint leaves, lemon wedges, and ginger and serve with paratha or naan.

 



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