Korma sabzee

Korma sabzee

Meat and spinach sauce

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

Ingredients

Quantity Ingredient
Korma, see recipe for ingredients and method
120g fresh spinach, chopped

Method

  1. Prepare the basic korma, omitting the split peas. Add 120 g chopped fresh spinach with the coriander. Cook for a further 10–15 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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