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| − | {{Wikifiedrecipe}} |
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| − | ==Description== |
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| − | == |
+ | == Description == |
| + | |||
| + | == Ingredients == |
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* 1 1/2 lb Lean stewing [[Beef]] or [[Lamb]] |
* 1 1/2 lb Lean stewing [[Beef]] or [[Lamb]] |
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* 1/2 cup [[oil]] |
* 1/2 cup [[oil]] |
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* 1 lrg [[Onion]], finely chopped |
* 1 lrg [[Onion]], finely chopped |
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| − | * 2 x [[garlic |
+ | * 2 x [[garlic]] cloves, crushed |
* 1 1/2 cup [[water]] |
* 1 1/2 cup [[water]] |
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* [[salt]] |
* [[salt]] |
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* Freshly ground [[black pepper]] |
* Freshly ground [[black pepper]] |
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| − | * 1/4 tsp Hot [[chili pepper]] (or more) |
+ | * 1/4 tsp Hot [[chile pepper|chili pepper]] (or more) |
* 3 cup [[spinach]], chopped |
* 3 cup [[spinach]], chopped |
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* 1 tsp [[cumin]] |
* 1 tsp [[cumin]] |
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| − | * 2 tbl [[coriander leaves]], chopped (more if desired) |
+ | * 2 tbl [[cilantro|coriander leaves]], chopped (more if desired) |
| − | ==Directions== |
+ | == Directions == |
| − | #Cut meat into 3/4' cubes. |
+ | # Cut meat into 3/4' 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. |
+ | # 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 1-1 1/2 hours until meat is tender. Time depends on cut of meat used. |
+ | # Add [[water]], [[salt]] and [[pepper]] to taste, [[chile pepper|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. |
| − | #Add [[spinach]] and coriander and cook for further 10–15 minutes. |
+ | # Add [[spinach]] and coriander and cook for further 10–15 minutes. |
| − | #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. |
+ | # 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. |
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[[Category:Afghan Meat Dishes]] |
[[Category:Afghan Meat Dishes]] |
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| − | [[Category: |
+ | [[Category:Afghan Recipes]] |
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| − | [[Category:Spinach Recipes]] |
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| − | [[Category:Lamb Recipes]] |
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[[Category:Beef Recipes]] |
[[Category:Beef Recipes]] |
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| − | [[Category: |
+ | [[Category:Chile pepper Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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Latest revision as of 15:01, 21 March 2011
Description
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
- Cut meat into 3/4' 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 1-1 1/2 hours until meat is tender. Time depends on cut of meat used.
- Add spinach and coriander and cook for further 10–15 minutes.
- 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.