Steamed Ground veal
Chapli Kabab
Shahi Seekh Kabab
Bar BQ
Baked Spicy Meat
Pepper Steak
Balti Gosht ( POT Roasted Meat )
Achar Gosht
Steamed Ground veal

Ground Meat 2 ½ pounds
2 Medium Onions
2-3 jalapenos
1 table spoon Garlic and Ginger paste
2 table spoon cumin seed
8 Ounce of yoghurt
1 table spoon garam masala powder
1 tea spoon red pepper
1 table spoon coriander seed
1 table spoon papaya powder or raw papaya
Add salt to your taste

Take cumin seeds and coriander seeds and roast them in frying pan for about 10-15 seconds and then grind them. Take about two spoon of oil and then fry the chop onion in it till it becomes golden. Turn off the fire and take out the fried onions from the oil. Now put grind powder along with other onion and blend them into a paste. Now mix them in a mince meat. Later add all the spices , yogurt, meat tenderiser, raw grated papaya and the rest of other ingredients. Marinate the mince meat over night or at least for six hours. Later put the mixture on the fire and cook it for about 45 minutes, on a very low flame. While cooking remove the lid from the pan and stir it twice. Cover it again and let it cook till 4-5 minutes.
Then you have to take one charcoal piece, place it on fire, and let it burn for a couple of minutes. While it turned red, remove it from the fire, hold it with cling. Immediately place it on the keema mixture, before placing it on the keema you have to put foil on the top of the keema. At once pour little bit of oil with lid or spoon on the top of the charcoal. Immediately cover it with the lid for one minute. You will see smoke coming out from the pan. That smoke will give you barbecue smell. Before serving, remove the coal along with the foil carefully. Now dam keema is ready to eat . Garnish it with some chopped onions, green coriander, grated ginger and few lemon pieces. 1 hour dish About 6 servings