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Source: |
Total Carbohydrates: 5 per serving Servings: 4 |
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Korma Sabzee |
Prep Time: 150 mins. |
1 1/2 lb lean stewing beef or lamb -- or lamb
1/2 cup oil
1 lrg onion; finely chopped
2 clove garlic
1 1/2 cups water
salt
freshly ground black pepper
1/4 tsp hot chili pepper
3 cups spinach -- chopped
1 tsp cumin
2 tbsp coriander leaves -- chopped
1. Cut meat into 3/4 inch 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.
Note 1: 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.
Per Serving (excluding unknown items): 692 Calories; 60g Fat (78.4% calories
from fat); 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol;
120mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean
Meat; 1 Vegetable; 9 Fat.