Korma

Korma

Meat sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g lean beef or lamb stewing meat
125ml oil
1 large onion, finely chopped
2 garlic cloves, crushed
55g yellow split peas, washed
1 teaspoon ground cumin
1/4-1/2 teaspoon hot chilli powder
salt and freshly ground black pepper, to season
2-3 tablespoons coriander leaves, chopped
Chalau, to serving

Method

  1. Cut the meat into 2 cm cubes.
  2. Heat the oil in a heavy-based saucepan, add the onion and fry gently until translucent. Increase the heat, add the garlic and meat and fry, stirring often, until the juices evaporate and the meat begins to brown.
  3. Stir in 375 ml water, the washed split peas, cumin and chilli powder, to taste. Season with salt and pepper and bring to a slow simmer. Cover the pan and simmer gently for 1–1½ hours, until the meat is tender. The time depends on the cut of meat used.
  4. Add the coriander and cook for a further 10 minutes.
  5. Mound the chalau on a platter and spoon some of the sauce on top. Serve the remaining sauce in a separate bowl.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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