If I had to choose one specific recipe of Ami’s that has always been my all-time favorite (which is a mighty difficult thing to do), it would be this one. Hyderabadi Dumh kebab. Balanced, smoky, subtly spiced, a crispy golden layer on the outside and super juicy on the inside. And that first bite is melt in your mouth goodness. Ami, my sisters and I each have our own little techniques when preparing these kebabs but the final taste is almost the same and fabulous. The star spice in this recipe is Kabab Chini (Piper cubeba). Yes, Kabab Chini (let’s say that again)! If you google this, the English equivalent is Allspice. However, in my experience, authentic Kabab Chini has a more smoky, bit more intense flavor than allspice, almost a cross between allspice and black pepper. It smells like a blend of spices including cloves, cinnamon and nutmeg. It is imperative that only a few of these tiny tailed peppers be used so you have the subtle smoky flavor in the background but not overpowering in the least.
A few tips and tricks to ensure moist and succulent kebabs: (1) Blend yogurt, fried onions, coriander + mint leaves, green chili, Kabab Chini and saffron separately to form an awesome, aromatic smooth marinade for the keema. Then add this blended yogurt mixture, plus the remaining spices and ingredients to the keema and refrigerate overnight. (2) Before baking, press the marinated kebab meat into a somewhat thin layer (use two baking trays, especially if you are following my exact recipe and using 4 lbs of keema). (3) After baking for the initial 50-55 minutes, uncover the trays, carefully cut the kebabs into squares and then finish baking in the oven until golden, crispy and perfect! This allows the residual, seasoned liquid to be absorbed back into the kebabs, soaking up all the delicious flavors, creating moist, juicy tender kebabs, which in turn is the essence of this recipe.
I will also mention that I love the leftovers just as much, if not more! Simmered with a splash of water and a drizzle of oil, these kebabs taste so delicious for breakfast or brunch, served alongside parathas, maybe some Tamatey ki chutney or Mirchiyon ka salan. My mouth is seriously watering now! I think I have to make these again, like today!
Hyderabadi Dumh Kebab
Ingredients
- 4 lbs beef mince *lean keema (or chicken)
- 1 cup plain yogurt
- ¾ cup fried onions
- 2 green chilis
- ½ cup fresh coriander leaves
- ¼ cup fresh mint leaves
- 4 kabab chini
- 1 tsp garam masala powder
- 1½ tsp coriander powder
- 2½ tsp fresh garlic paste
- 2 tsp fresh ginger paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 3 tsp Kosher salt *or to taste
- ¾ tsp black pepper
- ¼ tsp saffron threads
For Finishing
- 2 lemons *freshly squeezed
- ½ cup Canola oil
Instructions
Keema Prep
- Place keema in a large bowl and cover with cold water. Keep aside for 5-10 minutes and then pour out water. Repeat. Pour water through sieve and keep keema in sieve (with large bowl underneath) for at least 4-5 hours in fridge, preferably overnight to ensure keema is completely dry.
- In a food processor, add yogurt, fried onions, coriander leaves, mint leaves, green chili, kabab chini and saffron threads. Puree until smooth.
- Place keema in a large container and add ginger + garlic paste, pureed yogurt mixture and spices (chili powder, turmeric powder, coriander powder, Kosher salt, black pepper and garam masala powder). With kitchen gloves on, mix all ingredients together for 3-4 minutes until well incorporated. Cover container and refrigerate overnight.
- Preheat oven to 350 degrees Fahrenheit. Remove marinated keema from fridge and let rest. Whisk together oil and lemon juice, add to marinated keema and mix well again. Divide marinated keema into two baking trays, pat down into even layers and drizzle with 1 tbsp more oil on top of each tray. Cover trays with aluminum foil (place a few slits in foil with knife to allow steam to vent)
- Bake kebab trays for 55 minutes. Remove foil and continue to bake for an additional 20 minutes until most of the liquid has evaporated, but not all! Carefully remove baking trays and cut kebabs into squares. Place trays back in oven (uncovered) and bake for a final 20-25 minutes until golden brown and oil separates.
- Mouthwatering Hyderabadi Dumh kebab is now ready to serve. Tastes amazing as an accompaniment to Hyderabadi biryani and even more amazing as leftovers with paratha, mirchi ka salan or tamater ki chutney. Enjoy! Nosh Farma'aiye.