1 1/2 lb lean stewing beef or lamb
1/2 cup oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 1/2 cup water
1 salt
1 freshly ground black pepper
1/4 tsp hot chili pepper (or more)
3 cup spinach, chopped
1 tsp cumin
2 tbsp coriander leaves, chopped (more if, desired)
Directions
Cooking time: 1 1/2-2 hours
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 [see note 2] 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.
Note 2: To make 6-8 servings of Chalau, start with 3
cups of basmati or other good quality long grain rice.
Heat 1/4 cup oil in a cooking pot, add the rice, and
stir for 5 minutes. Add required water, bring to a
boil, reduce heat to low and cook covered +/- 30
minutes. To cook this authentically, put a cloth over
the rim of the pan before putting on the lid.
Servings: 6 servings
Korma Sabzee Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
It is possible to track the history of `recipes` back into ancient history, in fact as far back into recorded history as the early Egyptians, and possibly even further. However, sadly, these ancient records were just simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as basil and coriander. These new foods and spices created a torrent in manuscripts on food, the majority of which are now in private libraries. For the decades that followed, the upper-class families of Europe strove to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Korma Sabzee recipe.
