August 15, 2011

Ramadan # 5 Dum Keema (Steamed Ground Beef)

Oh Allah, please accept our fasts, prayers, and acts of charity during this blessed month.

Today is the 15th fast of Ramadan- the halfway point. I cannot believe how quickly this month is flying by.  The days are long and at times challenging, but well worth it.  The physical and spiritual detoxification that is occurring is necessary to remove the build up of toxins from our bodies and hearts.  It is my hope that this detox doesn't end with Ramadan, but continues throughout the year in some way.

Creating meals for your families while fasting can be a challenge because you can't taste anything to check for spice and flavour.  As a result, I have started cooking after iftar (after I break my fast at sunset).  I don't want to be slaving over the stove for a long time because I need to go to the mosque to pray taraweeh, so I like to make meals or parts of meals that are easy and quick to prepare.   

Dum keema is very versatile. It can be eaten by itself, put into sandwiches, tacos, pasta dishes or on pizza.  It is very easy to prepare and uses ingredients that you probably already have at home or can easily purchase at your grocery store.

Dum Keema

3 heaping tbsp chicken tikka masala spice
pinch of salt
1 cup low fat, organic yogurt
1 heaping tbsp each, freshly minced ginger and garlic
6 tbsp fried onions (these onions come prepackaged and are available at Indian grocery stores and the Indian section at No Frills or Loblaws)
2 lb lean ground beef, washed in a mesh sieve and drained
red chili flakes (optional)
diced tomatoes and fried onions for garnish

Preheat oven to 350 degrees.

In a medium-large bowl, mix together chicken tikka masala, yogurt, salt, garlic, ginger, and fried onions. Add in the ground beef and using your hand (or a spoon if you don't want to touch the meat), thoroughly mix together the yogurt-based masala and meat.  Once mixed, pat the meat down into a roasting pan (the pan should have a lid) into a thin layer.  Place the pan with the lid on, into the oven.  Let the meat "steam" for 15-20 minutes before taking the lid off to stir the meat.  You will notice the meat will break into big chunks, using a wooden spoon, break these chunks into small pieces.  Replace the lid and let the meat cook for another 10-15 minutes or until the meat juices have disappeared.  

Place the dum keema into a glass dish and garnish with some friend onions, red chili flakes and diced tomatoes.


  1. Hinna, I really want to try this because it looks so interesting. I don't have chicken tikka masala spice but I do have garam masala and tandoori masala, would one of those work? And we don't have an Indian section in our grocery store unfortunately so the only thing I could use for the onions would be these: I want to try your recipe but don't want to do it wrong!

  2. The tandoori masala will work fine in this dish. Garam masala is more of an accent spice and wouldn't work well as the main flavour in this dish (or really any dish for that matter). The Frenchs onions I think can work. From the look of the bottle, they look like whole onion rings, so crush them up into small pieces before mixing them in. Alternatively, you could dice up an onion and gently pan fry them until they turn dark brown (but not burnt!), as well.