RCI-SP.005.0096.001
Korma Sabzee
Korma Sabzee from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lb Lean stewing Beef or Lamb1 1/2 unit
- 1/2 cup
- lrg Onion1 unitfinely chopped
- x garlic cloves2 unitcrushed
- 1 1/2 cup
- 1 unit
- 1 unit
- 1/4 tsp
- spinach3 cupchopped
- 1 tsp
- tbl coriander leaves2 unitchopped (more if desired)
Method
1
Cut the lean beef or lamb into 1-inch cubes, removing excess fat if needed.
2
Heat the oil in a large heavy-bottomed pot or deep skillet over medium-high heat.
2 minutes
3
Add the finely chopped onion to the hot oil and cook, stirring frequently, until golden brown and softened.
8 minutes
4
Add the crushed garlic cloves and stir for about 30 seconds until fragrant.
1 minutes
5
Add the meat cubes to the pot and brown on all sides, stirring occasionally, until the surface is no longer pink.
8 minutes
6
Pour in the water and add salt, freshly ground black pepper, hot chili pepper, and cumin, stirring well to combine.
7
Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid.
1 minutes
8
Simmer the meat for about 40 minutes, or until the meat is tender, stirring occasionally.
40 minutes
9
Add the chopped spinach to the pot, stirring until well incorporated and wilted.
3 minutes
10
Add the chopped coriander leaves and stir to combine, cooking for another 2 minutes to allow the flavors to meld.
2 minutes
11
Taste and adjust seasoning with additional salt, pepper, or coriander leaves as desired, then serve hot.