Difference between revisions of "Korma Sabzee"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tbl [[cilantro|coriander leaves]], chopped (more if desired) | * 2 tbl [[cilantro|coriander leaves]], chopped (more if desired) | ||
| − | == | + | == Procedures == |
# Cut meat into 3/4' cubes. | # Cut meat into 3/4' cubes. | ||
# 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. | # 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. | ||
Latest revision as of 13:59, 15 July 2012
Description
Ingredients
- 1 1/2 lb Lean stewing Beef or Lamb
- 1/2 cup oil
- 1 lrg Onion, finely chopped
- 2 x garlic cloves, crushed
- 1 1/2 cup water
- salt
- Freshly ground black pepper
- 1/4 tsp Hot chili pepper (or more)
- 3 cup spinach, chopped
- 1 tsp cumin
- 2 tbl coriander leaves, chopped (more if desired)
Procedures
- Cut meat into 3/4' cubes.
- 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.
- 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.
- Add spinach and coriander and cook for further 10–15 minutes.
- Mound chalau 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.
