Creamy Afghani Mutton Keema | Rich & Aromatic Recipe By Chef

Описание: Keema! but not the regular kind. 🤍

In this recipe, Chef Sanjeev Kapoor takes you on a virtual food tour of Afghan flavours with a creamy, mildly spiced Afghani-style mutton keema that’s soft, aromatic, and deeply comforting. This dish is all about balance rich yet light, flavourful yet gentle, with yoghurt and fresh cream adding a smooth, luxurious finish.

Perfect for family dinners or special occasions, this Afghani keema pairs beautifully with naan or hot rotis and proves that you don’t need heavy spices to create unforgettable flavour. If you’re in the mood to try something new that still feels familiar, this recipe is a must-try.

AFGHANI KEEMA

Ingredients

400 grams mutton mince (keema)
Paste
3 tbsps oil
3-4 green cardamoms
2-3 cloves
4-5 black peppercorns
1 bay leaf
½ inch cinnamon stick
3 medium onions, sliced
2 green chillies, stemmed
6-8 garlic cloves
1 inch ginger, roughly chopped
4-5 cashew nuts, halved
Salt to taste
Tempering
3 tbsps ghee
1½ tsps cumin seeds
2 dried red chillies, stemmed and broken
1½ tbsps chopped garlic
2 medium onions, chopped
Salt to taste
¼ tsp garam masala powder
¼ tsp dried fenugreek leaves (kasuri methi) powder
2 tbsps fresh cream
1 tbsp butter
Garnish
Fried dried red chillies
Fresh coriander
Fresh cream


Method

1. Heat oil in a kadai. Add green cardamoms, cloves, black peppercorns, bay leaf, cinnamon and saute till fragrant.
2. Add onions, green chillies and ginger and mix well.
3. Add cashew nuts and salt and sauté for 2-3 minutes.
4. Add 2 cups water and mix well. Once the mixture comes to a boil, cover and cook for 15-20 minutes.
5. Discard bay leaf and cinnamon and allow the mixture to cool.
6. Transfer in a grinder jar add ½ cup water and grind to fine paste.
7. Heat ghee in a nonstick kadai. Add cumin seeds and once they start to change the colour, add dried red chillies and sauté for a few seconds.
8. Add garlic and sauté till golden brown.
9. Add chopped onions and sauté till translucent.
10. Add mutton mice and salt and sauté for 2-3 minutes.
11. Add yogurt and mix well. Cover and cook on medium heat for 15-20 minutes.
12. Add ground paste and mix well. Add 1 cup water and mix well. Cover and cook for 10-15 minutes more.
13. Add garam masala powder, kasuri methi powder, fresh cream and butter and mix well.
14. Transfer in a serving bowl, garnish with fried red chillies and coriander sprig.
15. Drizzle fresh cream and serve hot.


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