Dum Ka Keema Croissant
Baker Maham Qureshi of Shakkar | Houston, TX
Adapted by StarChefs | August 2025 | PhotO: Will Blunt
INGREDIENTS
Dum Ka Keema:
Yield: 25 croissants
500 grams ground beef
225 grams yogurt
15 grams serrano chile paste
15 grams raw papaya purée
10 grams ginger paste
10 grams garlic paste
½ tablespoon red chile flakes
1 tablespoon Kashmiri chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon garam masala
1 teaspoon ground black cumin
1 teaspoon kosher salt
½ cup desi ghee
1 medium onion, sliced
2 tablespoons gram flour
3 tablespoons neutral oil
Dough:
Yield: 3 kilograms
1.384 kilograms King Arthur bread flour
700 grams cold whole milk
400 grams King Arthur Sir Lancelot high-gluten flour
207 grams granulated sugar
150 grams cold eggs
86 grams cold butter
35 grams kosher salt
32 grams yeast
Croissants:
Yield: 25 croissants
1 kilogram butter sheet
To Assemble and Serve:
Yield: 25 croissants
Egg wash
METHOD
For the Dum Ka Keema:
In a large nonreactive container, add beef, yogurt, chile paste, papaya purée, ginger, garlic, and spices. Mix to combine. Cover and refrigerate overnight. The next day, in a pot over medium flame, heat ghee. Add onions and sauté until soft and golden brown. Stir in beef mixture. Cover pot and cook 10 minutes. Remove lid and cook until no liquid remains. Stir in gram flour and cook additional 10 minutes. Remove from heat and set aside. In a small heatproof bowl, add oil. Place bowl on top of meat mixture. Over an open flame, heat a piece of charcoal until red. Place hot coal in bowl with oil. Cover pot and let smoke 20 minutes. Remove bowl and discard. Transfer meat mixture to an airtight container and refrigerate.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add all ingredients. Mix until dough comes together and gluten is activated. Transfer to a lightly floured work surface and shape dough into an 18-inch by 13-inch rectangle. Wrap in plastic wrap and freeze overnight.
For the Croissants:
Let Dough sit 1 hour at room temperature. On a lightly floured work surface, roll out Dough into an 18-inch by 22-inch rectangle. Place butter block in the center and fold both sides of Dough over top. Rotate 90° and roll out Dough until 1¼-inch thick. Letter fold, then rotate 90°. Roll out until 1¼-inch thick. Book fold, then wrap Dough in plastic wrap. Freeze overnight. The next day, heat a proofing drawer to 88°F at 75-percent humidity. Transfer Dough to a lightly floured work surface. Roll out until ¼-inch thick. Cut Dough into 25-inch by 6-inch rectangles. Spread desired amount Dum Ka Keema in the center of each rectangle. Fold Dough over the middle to cover and contain filling. Using a knife, score tops of croissants. Transfer to a sheet tray and let proof 1½ hours.
