Korma Sabzee Recipe

Name: Korma Sabzee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 pounds stewing beef lean; 1/2 cup vegetable oil; 1 large onions finely chopped; 2 each garlic cloves crushed; 1 1/2 cups water; 1 x salt; 1 x black pepper freshly ground; 1/4 teaspoon hot chili peppers; 3 cups spinach chopped; 1 teaspoon cumin; 2 tablespoons cilantro

Servings: persons

1 1/2 pounds stewing beef lean
1/2 cup vegetable oil
1 large onions finely chopped
2 each garlic cloves crushed
1 1/2 cups water
1 x salt
1 x black pepper freshly ground
1/4 teaspoon hot chili peppers
3 cups spinach chopped
1 teaspoon cumin
2 tablespoons cilantro

1
Cut meat into 3/4 inch cubes.
2
Heat oil in a heavy pan, add onion and fry gently until transparent.
3
Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown.
4
Add water, salt and pepper to taste, chili pepper, and cumin.
5
Bring to a slow simmer and reduce heat.
6
Cover pan and simmer gently for 1 to 1 1/2 hours until meat is tender.
7
Time depends on cut of meat used.
8
Add spinach and coriander and cook for further 10 to 15 minutes.
9
Mound chalau on a platter and spoon some of the sauce on top.
10
Serve remainder in a separate bowl.
11
Note1: 1/4 cup yellow split peas (daul nakhud) can be substituted for the spinach.
12
This dish is then called Korma and the split peas are added at step 3.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds stewing beef lean, 1/2 cup vegetable oil, 1 large onions finely chopped, 2 each garlic cloves crushed, and more.

Yes, Korma Sabzee falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korma Sabzee

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