Hyderabadi Dum Ka Keema

Ingredients:

1/2 Kg  Lamb Mince
2 Onions (finely chopped)
1  Tbsp Red Chilli Powder
1  Tbsp Turmeric Powder
1  Tbsp Ginger Garlic paste
1  Tbsp Garam Masala paste
1  Tbsp Raw Papaya paste / Meat Tenderizer
2  Green chillies (finely chopped)
2  Tbsp Lemon juice
1  Piece of coal
1  Aluminium cup foil
1/4  cup oil
Salt – to taste

For Garnish
Coriander leaves (finely chopped )
Mint leaves (finely chopped)

Method:

In a bowl add lamb mince, Red chilli powder, Turmeric powder, Ginger Garlic paste, Garam masala, plain yoghurt, lemon and raw papaya paste/meat tenderizer and mix well covered it and allow it for marinate for about 1 hour in the fridge.

In a non-stick pan add oil at a medium heat,add finely chopped onion stir until tender and browned, add marianted lamb mince cook untill its colour change into brown.

Now cover it and leave it on a low heat untill its water evaporated and leaving oil.

Then burn a coal over the medium flame,put the burning coal in the aluminium foil, place it in the centre of the mince and add few drops of ghee/oil on the coal, allow the smoke form in it.

Then cover with a tight lid so that no steams can escape so the nice steam can formed inside and leave it at a low heat for 5 minutes.

Remove the burning coal and add salt to taste.
Garnish with onion ,coriander leaves and mint leaves.
Serve with Hot Paratahas,Naan.