Hyderabadi Dumh Kebab
A traditional and authentic, must-have item in all our family Dawat spreads, this Hyderabadi Dumh Kebab recipe is my mom's original and it is amazing. An intensely aromatic, smooth marinade of yogurt, crispy fried onions, fresh coriander + mint leaves, green chili, smoky Kabab Chini peppers and delicate saffron threads is mixed into lean minced meat (beef or chicken), along with a few basic spices including garam masala and chili powder, ginger + garlic paste and freshly squeezed lemon juice to balance, brighten and lighten! Marinated and baked to a beautifully golden finish, this regal recipe requires little effort, with an emphasis on technique which dictates the final juicy, moist, smoky, melt in your mouth taste. And the leftovers are even more delicious, if that's even possible!
Servings: 10
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.