1. In a pan (kadai/karahi), heat ghee. 2. Add cardamom, bay leaf, and onions. Sauté until the onions are browned. 3. Once the onions are browned, add approximately 500 grams of minced meat. 4. Continue sautéing for about 10 minutes until the meat starts to brown slightly. 5. Add the prepared blender paste to the pan. 6. Sauté the mixture for 2 minutes. 7. Next, add a mix of coriander powder, cumin powder, turmeric powder, salt, pepper, and garam masala. (I typically don’t measure these spices; I go by smell and taste.) 8. Sauté for an additional 10 minutes. 9. Finally, add a few drops of rose water and kewra water for flavor.
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**Blender Paste Ingredients:**
– Curd / Yogurt
– Coriander
– Mint
– Soaked cashews
– Soaked almonds
– Chillies
– Garlic
**Cooking Instructions:**
1. In a pan (kadai/karahi), heat ghee.
2. Add cardamom, bay leaf, and onions. Sauté until the onions are browned.
3. Once the onions are browned, add approximately 500 grams of minced meat.
4. Continue sautéing for about 10 minutes until the meat starts to brown slightly.
5. Add the prepared blender paste to the pan.
6. Sauté the mixture for 2 minutes.
7. Next, add a mix of coriander powder, cumin powder, turmeric powder, salt, pepper, and garam masala. (I typically don’t measure these spices; I go by smell and taste.)
8. Sauté for an additional 10 minutes.
9. Finally, add a few drops of rose water and kewra water for flavor.
I used these YouTube links for reference, enjoy 🙂
https://youtu.be/xt4Sdd-KATU
https://youtu.be/5iOOlWdEIxw
Omg this looks delish!!!
Whees the naaaannn
Oh damn that’s looks delicious, can’t remember the last time I had Keema, though I had the Indian one, would love to try the Afghani.
I like mine with roti. Yum.