Korma Sabzee

Ingredients

 * 1 1/2 lb Lean stewing beef or lamb
 * 1/2 cup Oil
 * 1 lrg Onion, finely chopped
 * 2 x Garlic cloves, crushed
 * 1 1/2 cup Water
 * Salt
 * Freshly ground black pepper
 * 1/4 tsp Hot chili pepper (or more)
 * 3 cup Spinach, chopped
 * 1 tsp Cumin
 * 2 tbl Coriander leaves, chopped (more if desired)

Directions

 * 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 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.