This creamy Afghani Kheema ix an explosion of flavours!
Afghani Keema is not your regular kheema, this one has taste, texture and spicy level. It will be a love in first bite!
As Afghan food is famous because of its treatment with meat and bread, the Afghani Fateer or Afghani Keema Paratha is crisp addition to snacks for Naan and bread lovers.
Mutton meat is rich of iron and calcium, this type of red meat full of calcium and iron can help to cure Anaemia. Mutton can fix and expand bulk, while likewise enhancing physical execution and metabolic action with protein that it occupies.
Mutton Keema recipe or the lamb keema recipe is pretty quick to make. Easy and simple to make, it is the best mutton keema recipe you could ever ask for.
The options to make with this dish are just so limitless. You will see a lot of variations that of making with keema.
Rich aromatic and utterly delicious, each bite is a taste of adventure!
You can use the mutton keema recipe for filling samosas, for making the mirch bajji. Anything that is made with a filling can be replaced with the keema.
Ingredients for Afghani Kheema
Steps for Afghani Kheema
Afghani Kheema
Ingredients
500 grams Minced Mutton
2 tablespoon Ginger-Garlic Paste
1 teaspoon Salt
1 teaspoon Crushed Black Pepper
2 tablespoon Oil
2 big size Onion
Coriander Leaves
5 to 6 Green Chillies
1/4 cup Water
3 to 4 tablespoon Oil
2 Bay Leaves
4 Green Cardamoms
2 big Cardamom
4 Cloves
2 piece Cinnamon Stick
1 teaspoon Garlic
3 tablespoon Water
1 tablespoon Butter
3/4 tablespoon Curd
1 & 1/2 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Chaat Masala
1 tablespoon Water
1 cup Water
1 teaspoon Dried Fenugreek Leaves
1/2 teaspoon Garam Masala Powder
1/4 teaspoon White Pepper Powder
4 Green Chillies
2 tablespoon Fresh Cream
Steps
Wash and dry 500 grams mutton minced kheema.
Heat a pan add the minced mutton with 2 tablespoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon Crushed black pepper mix it well, do not add any oil, mix the kheema on high flame for 2 minutes then cover and cook on low flame till done do not add any water.
Heat 2 tablespoon oil in a pan, add 2 big size roughly chopped onions, fry them on high flame by stirring for 2 minutes till soft.
When the onions are little soft, reduce the flame add some coriander leaves, 5-6 green chillies and fry them for 2 minutes then off the flame and let it cool down.
Check the kheema in between.
When the onions are cool, grind this mixture into a fine paste by adding 1/4th cup of water.
Heat 3-4 tablespoon oil in the same pan in which you had fried the onions, add 2 bay leaves, 4 green cardamom, 2 large cardamom, 4 cloves, 2 piece cinnamon stick sauté the spices for 10 seconds then add 1 teaspoon chopped garlic, sauté till garlic is light golden in color, then add the grinded green paste mix it well and cook on medium flame for 5-6 minutes.
Check the kheema, you have to cook the kheema for atleast 20-25 minutes so it is well cooked and tender.
You can pressure cook the kheema if you want to make it faster.
When the kheema is done add 1 tablespoon butter and sauté it with the kheema on high flame till the kheema turns a little brown and is completely dry then off the flame.
Take 3/4th tablespoon curd in a bowl add 1 and a half teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon chaat masala mix it.
Check the green paste mixture, now add this curd mixture to it, give a good mix, on low flame add 1 tablespoon water when it comes to a boil cover and cook for 8-10 minutes on low flame till oil floats on top.
Check in between. When done add the cooked kheema, roast the kheema with the spices in high flame by stirring for 2 minutes, then add 1 cup water to make some gravy.
When it comes to a boil add 1 teaspoon dried fenugreek leaves, 1/2 teaspoon garam masala powder, 1/4th teaspoon White pepper powder, 4 green chillies, 2 tablespoon fresh cream, mix it well, cover and cook on low flame for 3-4 minutes.
Check the salt if required add some.
To give a smoky flavour to the kheema, place a small katori in between the cooking kheema, put a burning coal in the katori pour few drops of oil on the coal, cover it immediately and then off the flame and let it rest for 5 minutes.
After 5 minutes remove the katori amd mix the kheema.
You will see a creamy, aromatic and tempting Afghani Kheema is ready to serve.
Serve it with roti, paratha or naan.
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Tips *Adjust green chillies according to your requirement *Keep the flame low before adding the curds, otherwise it may curdle. *Slow cooking will give better results.
