Dum ka Qeema Recipe | Dawat | Abida Baloch | Desi Food

Method:

Dry roast the gram flour, add the cumin seeds, cloves, black pepper, black cardamom, green cardamom to the mix and toast for another minute or two, Add poppy seeds and grind these spices. Mix the ground spices and the remaining marinade ingredients mix into the meat, Marinate overnight. Add oil to a pan and cook the meat mixture, cook on medium high heat for 10-15 minutes, Then cook covered for another 20 minutes on low heat,. Add ginger, the slit green chilies, and a tsp of garam masala, cook for another few minutes. Heat a piece of coal and give a good smoke to qeema. Serve with paratha, sliced onions, mint leaves, lemon wedges, and ginger.

Method:
For the crust:
Put dry crust ingredients in a food processor pulse to combine. Add butter and ¼ cup ice cold water and pulse until the dough just holds together. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball, flattening into a disk over pie pan Use the fork to praise the bottom of the crust then line the crust with butter paper and filled with rice. cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using. Bake in your preheated oven for about 35 – 45 minutes or until the crust is a deep golden brown. Place the baked pie on a wire rack to cool for at least 3 hours. Serve with strawberries pie filling and cream

Method:
In a bowl whisk yogurt, add boiled potatoes, salt, black pepper, mint leaves, green chili and crushed garlic. Mix well and serve.