This recipe is adapted from Zubaida Tariq's Kitchen (p. 72)...I'd like to link that book, but oddly I cannot find the English version online. (I know I've seen it before!) I purchased the book in Pakistan years ago.
This dish is a favorite of mine, and it is so good that you end up eating more ground meat than you ever imagined you could consume in a single meal. It's something about the smokey flavor that makes you unable to stop indulging.
1 small piece of coal for giving dhungar
Garnish: fresh mint leaves, sliced raw onions (rings look especially nice), lemon wedges
Heat oil in pan. Add in qeema and stir on high heat till the waterdries up. This will take a long time. When it looks dry, add in salt.Now bhunofy it for 5-10 more minutes until it looks very brown. Youhave to keep stirring and stirring and your arm will hurt, but when itis brown colored, it is done cooking.
Now heat up your coal on the stove. When it is hot, make a cup out ofsilver foil and put ghee or oil into that cup (2-3 tbs). Put the foilcup filled with oil into the pan with the cooked qeema. Place the hotcoal into the oil and quickly cover. Allow the smoke that rises topenetrate the qeema for about 20 minutes or until the coal is cool.When the coal is cool, remove the foil and coal but pour the extrasmokey oil into the qeema. Mix this oil into the qeema and also add in1/2 tsp more garam masala and 1/2 tsp shahi zeera. Before serving,stir in juice of one more lemon.
Top with garnishes and serve.
It is a fattening and mehnati (arduous) dish but very delicious. It is traditionally served with paraathas, and is also rolled into paraathas along with sliced onions and tamarind chutney for dum ka qeema roll.
Use only 1 cup of yoghurt, but keep the rest of the ingredients the same. After one hour of marinading, do as follows: Do the dhungar process on the raw meat. Shape meat into hamburger patty shaped kababs or oval shapes, and pan fry in a little bit of oil on medium heat, nicely browning each side and cooking through thoroughly.