Mutton Afghani or Afghani handi is a recipe of meat that involves less spices and more frying. Usually Afghani recipes have a sweet touch in them due to involvement of dry fruits in the recipe but this recipe is very simple and involves no such thing. The combination of spices used in Afghani mutton gravy makes it light in taste and a surprisingly delightful for meat lovers. Afghani people eat less spicy and thus all their recipes involves less spices. If you are bored with typical karahi taste, do try this Afghani karahi and enjoy a very unique taste.
Take a pressure cooker and heat cooking oil in it.
Add beef/mutton in the pressure cooker, fry on medium flame for 7-8 minutes or till the beef change its color.
Dry out the water of beef till the oil separates.
Add a glass of water, give a mix, cover the pressure cooker and cook for 15 minutes or till the beef gets tender. Remember beef should be 95% cooked at this stage.
Pour the beef in a karahi and add finely chopped green chilies, chopped tomatoes, ginger garlic paste in it.
Fry on high flame for 7-8 minutes until the water from beef dries out.
Then add salt, coriander powder and cumin powder in the beef. Fry again for a minute.
Turn the flame to low, add yogurt and brown onion in the beef.
Cook for 3 minutes on low flame and then 3 minutes on medium flame.
At the end add black pepper powder and fry for 30 seconds.
_________________ Tips: Frying is most important thing in cooking afghani gosht so do not hesitate in frying the meat in every step.
Afghani gravy does not involve too much spices or even adding fresh coriander or mint.
