Korma Sabzee
Ingredients
1 1/2 lb lean stewing beef or lamb
1/2 cup oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 1/2 cup water
1 salt
1 freshly ground black pepper
1/4 tsp hot chili pepper (or more)
3 cup spinach, chopped
1 tsp cumin
2 tbsp coriander leaves, chopped (more if, desired)
Preparation
Cooking time: 1 1/2-2 hours
1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy
pan, add onion and fry gently until transparent.
Increase heat, add garlic and meat cubes and fry,
stirring often, until juices evaporate and meat begins
to brown. 3. Add water, salt and pepper to taste,
chili pepper, and cumin. Bring to a slow simmer and
reduce heat. Cover pan and simmer gently for 1-1 1/2
hours until meat is tender. Time depends on cut of
meat used. 4. Add spinach and coriander and cook for
further 10-15 minutes. 5. Mound chalau [see note 2] on
a platter and spoon some of the sauce on top. Serve
remainder in a separate bowl.
Note1: 1/4 c. yellow split peas (daul nakhud) can be
substituted for the spinach. This dish is then called
Korma and the split peas are added at step 3.
Note 2: To make 6-8 servings of Chalau, start with 3
cups of basmati or other good quality long grain rice.
Heat 1/4 cup oil in a cooking pot, add the rice, and
stir for 5 minutes. Add required water, bring to a
boil, reduce heat to low and cook covered +/- 30
minutes. To cook this authentically, put a cloth over
the rim of the pan before putting on the lid.
Servings: 6
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