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Korma Sabzee

 

61

Yield

6

servings

Prep

25

min

Cook

105

min

Ready

130

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 ½ pounds stewing beef
lean
½ cup vegetable oil
1 large onions
finely chopped
2 each garlic cloves
crushed
1 ½ cups water
1 x salt
*
1 x black pepper
freshly ground
*
¼ teaspoon hot chili peppers
*
3 cups spinach
chopped
1 teaspoon cumin
2 tablespoons cilantro
*

Directions

Cut meat into ¾ inch cubes.

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.

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 to 1½ hours until meat is tender.

Time depends on cut of meat used.

Add spinach and coriander and cook for further 10 to 15 minutes.

Mound chalau on a platter and spoon some of the sauce on top.

Serve remainder in a separate bowl.

Note1: ¼ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 50972% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 88mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 62g
Vitamin A 28% Vitamin C 12%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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