Korma Sabzee Recipe

RatingDifficultyBeginner

?Korma sabzee is a recipe that is typically made with chicken, lamb, or beef that is simmered in a spiced yogurt sauce. The dish is often served with rice or bread.

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
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 1 1/2 lb Lean stewing beef or lamb
 ½ c Oil
 1 lg Onion; finely chopped
 2 Garlic cloves; crushed
 1 1/2 c Water
  Salt
  Freshly ground black pepper
 ¼ ts Hot chili pepper (or more)
 3 c Spinach, chopped
 1 ts Cumin
 2 tb Coriander leaves, chopped
  - (more if desired)


1

Cooking time: 1 1/2-2 hours

2

1. Cut meat into 3/4' cubes.

3

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.

4

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.

5

4. Add spinach and coriander and cook for further 10-15 minutes.

6

5. Mound chalau [see note 2] on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl.

7

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.

8

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.

CategoryCuisine

Ingredients

 1 1/2 lb Lean stewing beef or lamb
 ½ c Oil
 1 lg Onion; finely chopped
 2 Garlic cloves; crushed
 1 1/2 c Water
  Salt
  Freshly ground black pepper
 ¼ ts Hot chili pepper (or more)
 3 c Spinach, chopped
 1 ts Cumin
 2 tb Coriander leaves, chopped
  - (more if desired)

Directions

1

Cooking time: 1 1/2-2 hours

2

1. Cut meat into 3/4' cubes.

3

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.

4

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.

5

4. Add spinach and coriander and cook for further 10-15 minutes.

6

5. Mound chalau [see note 2] on a platter and spoon some of the sauce on top. Serve remainder in a separate bowl.

7

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.

8

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.

Korma Sabzee Recipe

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