Korma Afghanistan Meat Sauce Recipe #64613
This spicy dish is very flavorful but if you don't like it too spicy cut down on the chili.
by Bergy
2¼ hours | 15 min prep
SERVES 4 -6
- 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
- Heat oil in a heavy pan, saute the onion until transparent.
- Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
- Add water, salt, pepper,chili flakes,split peas& cumin.
- Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
- Add coriander and continue cooking for 10 miutes.
- Serve over a mound of steamed rice.
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5 stars