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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 4 servings |
||
| Calories 510 | ||
| Calories from Fat 302 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.6g | 51% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 101mg | 4% | |
| Potassium 756mg | 21% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 2.7g | ||
| Protein 38.9g | 77% | |
Korma Afghanistan Meat Sauce
By: Bergy
Jun 16, 2003
This spicy dish is very flavorful but if you don't like it too spicy cut down on the chili.
SERVES 4 -6
Ingredients
- 1 1/2 lbs lean stewing beef or lamb, cut in 3/4 " cubes
- 1/4 cup vegetable oil (Olive is good)
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 1/2 cups water
- salt & pepper
- 1/2 teaspoon hot chili pepper flakes
- 1/4 cup yellow split peas, washed
- 1 teaspoon cumin
- 3/4 teaspoon coriander powder or 2-3 tablespoons chopped coriander leaves
Directions
1
Heat oil in a heavy pan, saute the onion until transparent.2
Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.3
Add water, salt, pepper,chili flakes,split peas& cumin.4
Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.5
Add coriander and continue cooking for 10 miutes.6
Serve over a mound of steamed rice.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Beef
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #186933
On Jan 19, 2005
IT looks like **** but tastes good so i give it an 1 out of 100 cause of the way it looks
From: TRG
On Feb 9, 2008
Despite the only rating this got, I decided to make this. I didn't mind the look, and the taste was very good! Unfortunately, I forgot to cut down on the chili, so it came out VERY spicy. (That was the first time I made it.) I made it one other time, and did about half the chili. My dad enjoyed a lot because he loves spice, however my mom and I still thought it was a little hot. Overall, though it was very good. I might make it again tonight. Also, I chose to use chicken stalk instead of water, and chicken instead of beef or lamb. It was a little watery, but a little flour took care of that! Thanks Bergy!
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