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February 2019

Lamb Recipes

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Korma Sabzee Recipe

Korma Sabzee recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Korma Sabzee recipe  PDF


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 ts 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.

Korma Sabzee recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
135 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Korma Sabzee recipe  PDF   Lamb recipes RSS   Thumsb up

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