Keema! but not the regular kind.

In this dish, Chef Sanjeev Kapoor takes you on a virtual food tour of Afghan flavours with a velvety, slightly spiced Afghani-style mutton keema that's soft, aromatic, and deeply soothing. This dish is everything about balance abundant yet light, flavourful yet mild, with yoghurt and fresh cream adding a smooth, elegant finish.

Perfect for household dinners or special celebrations, this Afghani keema sets wonderfully with naan or hot rotis and shows that you don't require heavy spices to create extraordinary flavour. If you're in the state of mind to attempt something brand-new that still feels familiar, this dish is a must-try.

AFGHANI KEEMA.

Components.

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

Approach.

1. Heat oil in a kadai. Include green cardamoms, cloves, black peppercorns, bay leaf, cinnamon and saute till fragrant.
2. Include 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 concerns a boil, cover and cook for 15-20 minutes.
5. Dispose of bay leaf and cinnamon and allow the mixture to cool.
6. Transfer in a mill jar add 1/2 cup water and grind to great paste.
7. Heat ghee in a nonstick kadai. Add cumin seeds and once they start to change the colour, include dried red chillies and sauté for a few seconds.
8. Include garlic and sauté till golden brown.
9. Include chopped onions and sauté till clear.
10. Include 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 blend well. Include 1 cup water and blend well. Cover and prepare for 10-15 minutes more.
13. Include 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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