Koyla Keema – smoked mince2016-01-22
- Yield : 1 kg
- Servings : 6
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:35 h
Smoke flavored, mild mince meat preparation
A melt in mouth, and a flavour rich dish, Koyla Keema, is often made in restaurants and dhabas in the northern parts of Indian subcontinent. The smoky flavour is because of the dhungar used in the recipe. Dhungar is a popular method to smoke a dish for enhancing its flavour. This smoking is done by keeping a live coal over the cooked dish and pouring ghee on the coal and trapping the smoke. The smoke permeates the meat making it immensely flavourful.
I recently made this dish for an event by Eastern Condiments.
Smoking a dish
Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked. Source: Wikipedia
Assembling and smoking the cooked mince:Photo credits for prepration/ dhungar photos: Eastern Condiments
- Minced meat 1 kg
- Ghee 10 Tbsp
- Yogurt 150 gms (thick)
- Onions 4 chopped finely
- Ginger 1 Tbsp grated
- Garlic 1 Tbsp crushed
- Green chilies 5 2chopped finely, rest slit lengthwise
- Mint leaves 1/2 cup chopped
- Fresh Coriander 1/2 cup chopped
- Ginger 1" Cut in Julianne
- Red Chili powder 1/2 Tsp
- Ground Cumin 1 Tsp
- Coriander powder 1 Tbsp
- Ground Black pepper 1/2 Tsp
- Garam masala 1Tsp
- Salt to taste
- Charcoal piece 1
Heat half the ghee in a wide pan and fry onions till they brown. Add crushed garlic and grated ginger, finely chopped green chilies and fry for about a minute
Add 2 Tbsp ghee along with red Chile powder, cumin powder, coriander powder, black pepper powder and garam masala. Reduce the flame to low and stir so that spices get fried well. Sprinkle some water and keep stirring till ghee surfaces.
Add keema and salt and mix it well with all the spices. Keep stirring till keema changes colour. Whip the yogurt and add to the keema. Cover cook the keema on low flame.
While the keema is getting cooked, on another stove, keep a piece of charcoal and allow it to get red hot.
After the keema is cooked, layer it with mint leaves, coriander leaves, remaining chilies and ginger Julianne. Turn off the gas.
Place two large onion peels over the top layer, place the burning coal on the onion peels and pour the remaining ghee over the coal. The ghee will start to smoke at which point you have to quickly cover the pan and keep it sealed for the next 20 minutes. (see pictures)
After about 20 minutes, open the pan, remove the coal and onion peels, mix everything and reheat before serving the delicious coal smoked keema.
Serve this delectable Keema with fresh pav and tomato-onion Salad