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| Korma Sabzee |
Ingredients
670 g lean stewing beef or lamb
1/2 glass Oil
1 onion (large-size, finely chopped)
2 garlic cloves (crushed)
1+1/2 glass water
freshly ground black pepper
1/4 teaspoon hot chili pepper
3 glass spinach (chopped)
1 teaspoon cumin
2 tablespoons coriander leaves (chopped)
salt
Cooking Instructions
First cut meat into 3/4 inch 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 an hour optional until meat is tender. Time depends on cut of meat used. Add spinach and coriander and cook for further fifteen minutes. Mound chalau on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl. (1/4 glass yellow split peas could be substituted for the spinach). To make 6-8 servings of Chalau, start with three glasses of basmati optional other good quality long grain rice. Heat 1/4 glass oil in a cooking pot, add the rice, and stir for five minutes. Add required water, bring to a boil, reduce heat to low and cook covered half an hour. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.
Recipe From Afghan Cuisine
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