Pairs well with Amazing Afghani Qeema Karahi
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Amazing Afghani Qeema Karahi
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A rich, simple, and flavorful Afghani beef mince karahi dish, cooked with aromatic spices, yogurt, cream, and finished with charcoal smoke for an authentic taste. Perfect served with naan.
00:30:00 total
Serves 5
medium
Main Various
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Ingredients
- onion - 2 medium (medium size)
- garlic cloves - 5-6 cloves (peeled)
- ginger - 2 inch (2-inch piece, plus julienne for garnish)
- green chillies - 7-9 total (5-6 for paste, 2-3 for garnish)
- cashew nuts - 8-10 (whole)
- water - 1.5 cups total (for boiling mixture and cooking meat)
- fresh coriander - handful (handful for paste, chopped for garnish and cooking)
- cooking oil - 0.5 cup (or as required)
- cinnamon stick - 1 (whole)
- bay leaf - 1 (whole)
- cloves - 2 (whole)
- green cardamom - 3-4 (whole)
- beef mince - 500 g (fresh)
- coriander powder - 1 tablespoon (ground)
- Himalayan pink salt - 1 teaspoon (or to taste)
- black pepper powder - 0.5 teaspoon (ground)
- cumin powder - 0.5 tablespoon (ground)
- garam masala powder - 0.5 teaspoon (ground)
- yogurt - 1 cup (whisked)
- cream - 3 tablespoons (fresh)
- dried fenugreek leaves - 0.5 teaspoon (kasuri methi)
- charcoal - watch the video to see (for smoke flavor)
- fresh coriander - watch the video to see (chopped for garnish)
- ginger - watch the video to see (julienne for garnish)
Instructions
- Prepare boiled mixture: In a saucepan, add onion, garlic, ginger, green chillies, cashew nuts, and 1 cup water. Mix well and bring to a boil. Cover and cook on medium flame for 3-4 minutes. Let it cool.
- Blend paste: In a blender jar, add the boiled mixture and fresh coriander. Blend well and set aside.
- Cook spices and beef: In a wok, heat cooking oil. Add cinnamon stick, bay leaf, cloves, and green cardamom. Mix well. Add beef mince and cook until it changes color.
- Simmer beef: Add 0.5 cup water, mix well, cover and cook on low flame for 10-12 minutes. Then cook on high flame until water dries up.
- Add blended paste and spices: Add the blended paste and mix well. Add coriander powder, pink salt, black pepper powder, cumin powder, and garam masala powder. Mix and cook on medium flame for 3-4 minutes.
- Add yogurt: Lower the flame, add whisked yogurt, mix well, and cook on medium flame for 2-3 minutes.
- Add cream: Turn off the flame, add cream and mix well. Turn on the flame and cook for 1-2 minutes.
- Final seasoning and cooking: Add fresh coriander, dried fenugreek leaves, green chillies, and julienne ginger. Cover and cook on low flame for 2-3 minutes.
- Add charcoal smoke: Turn off the flame. Add charcoal smoke for 2 minutes to infuse flavor.
- Garnish and serve: Garnish with fresh coriander and julienne ginger. Serve hot with naan.
