*  Exported from  MasterCook  *
 
                                KORMA SABZEE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Lean stewing beef or lamb
      1/2   c            Oil
    1       lg           Onion -- finely chopped
    2                    Garlic cloves -- crushed
    1 1/2   c            Water
                         Salt
                         Freshly ground black pepper
      1/4   ts           Hot chili pepper (or more)
    3       c            Spinach, chopped
    1       t            Cumin
    2       tb           Coriander leaves, chopped
                         - (more if desired)
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -