Korma Sabzee

Korma Sabzee Recipe - Afghan and Tajikistani Beef and Spinach Curry

Region / culture: Afghanistan, Tajikistan | Preparation time: 15 minutes | Cooking time: 1-1.5 hour | Servings: 4-6

Introduction

Korma Sabzee is a delicious and flavorful Afghan dish that combines tender stewing lamb with spinach and aromatic spices. This dish is perfect for a cozy family dinner or a special occasion.

History

Korma Sabzee has its roots in Afghan cuisine, where it is a popular dish enjoyed by many. The combination of tender lamb, spinach, and spices creates a dish that is both comforting and satisfying.

Ingredients

1.5 lb (680 g) of lean stewing beef or lamb
0.5 cup of oil
1 large onion, finely chopped
2 garlic cloves, crushed
1.5 cup of water
salt
Freshly ground black pepper
0.25 tsp of hot chili pepper (or more)
3 cups of chopped spinach
1 tsp of cumin
2 tbsp of chopped coriander leaves (more if desired)

How to prepare

Cut the meat into 0.75-inch cubes.
Heat oil in a heavy pan, add onion and fry gently until transparent. Increase the heat, add garlic and meat cubes, and fry, stirring often, until the juices evaporate and the meat begins to brown.
Add water, salt, pepper to taste, chili pepper, and cumin. Bring it to a slow simmer and reduce the heat. Cover the pan and simmer gently for 1-1.5 hours until the meat is tender. The cooking time depends on the cut of meat used.
Add spinach and coriander and cook for a further 10-15 minutes.
Mound chalau on a platter and spoon some of the sauce on top. Serve the remainder in a separate bowl. Note1: 0.25 cup of 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.

Variations

Substitute chicken or beef for the lamb.
Add other vegetables such as bell peppers or carrots for added flavor and nutrition.
Use different spices such as turmeric or garam masala for a unique twist.

Cooking Tips & Tricks

Be sure to cut the meat into uniform cubes to ensure even cooking.

- Browning the meat before simmering helps to develop flavor.

- Adjust the amount of chili pepper to suit your spice preference.

- Adding coriander at the end of cooking adds a fresh and vibrant flavor to the dish.

Serving Suggestions

Korma Sabzee is traditionally served with chalau (Afghan rice pilaf) and naan bread. It can also be enjoyed with a side of yogurt or a fresh salad.

Cooking Techniques

Browning the meat before simmering helps to develop flavor.

- Simmering the dish slowly allows the flavors to meld together.

Ingredient Substitutions

Yellow split peas can be used instead of spinach to make Korma.

- Canola or vegetable oil can be used in place of oil.

Make Ahead Tips

Korma Sabzee can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Korma Sabzee on a platter with a garnish of fresh coriander leaves. Accompany with chalau and naan bread for a complete meal.

Pairing Recommendations

Pair Korma Sabzee with a refreshing cucumber salad or a side of pickled vegetables. A glass of lassi or chai tea makes a perfect beverage pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin A: 20% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains: None

Summary

Korma Sabzee is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Korma Sabzee is a flavorful and nutritious Afghan dish that combines tender lamb with spinach and aromatic spices. This dish is perfect for a cozy family dinner or a special occasion. Enjoy with chalau and naan bread for a complete meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Korma Sabzee. It was a warm summer day, and I was visiting my dear friend Mrs. Patel in her cozy little kitchen. Mrs. Patel was known for her exquisite Indian cooking, and I always admired her skills in the kitchen. As we chatted and sipped on our chai tea, she suddenly pulled out a faded recipe card from a drawer and handed it to me with a mischievous smile.

"Here, my dear, this is a recipe for Korma Sabzee that has been passed down in my family for generations. I think you will enjoy making it," she said.

I eagerly took the recipe card and examined it closely. The ingredients were simple - onions, garlic, ginger, tomatoes, and a blend of aromatic spices such as cumin, coriander, and turmeric. Mrs. Patel explained to me the process of making the dish, from sautéing the onions to simmering the vegetables in a creamy coconut milk sauce. My mouth watered as she described the rich and flavorful taste of the Korma Sabzee, and I couldn't wait to try it out myself.

That evening, I gathered all the ingredients needed for the recipe and set to work in my own kitchen. The familiar aroma of onions and garlic filled the air as I sautéed them in ghee, releasing their fragrant flavors. I added in the tomatoes, ginger, and spices, watching as the colors and textures melded together in the pan.

As I stirred in the coconut milk and let the vegetables simmer, the kitchen was filled with a heavenly scent that transported me back to Mrs. Patel's kitchen. I carefully tasted the sauce, adjusting the seasonings until it was just right. The final touch was adding in the tender vegetables - carrots, peas, and potatoes - and letting them cook until they were soft and infused with the flavors of the spices.

When I finally sat down to eat the Korma Sabzee, I was blown away by how delicious it was. The creamy coconut milk sauce was perfectly balanced with the savory spices, and each bite was a burst of flavor in my mouth. I couldn't believe that I had made such a wonderful dish all on my own, thanks to Mrs. Patel's guidance and the treasured recipe she had shared with me.

From that day on, Korma Sabzee became a staple in my repertoire of recipes. I would make it for special occasions, family gatherings, and just for myself when I needed a comforting and delicious meal. Each time I cooked it, I would think back to that summer day in Mrs. Patel's kitchen and be grateful for the gift of her recipe.

Over the years, I have made a few tweaks to the original recipe, adding in my own personal touches and experimenting with different vegetables and spices. But the essence of the dish - the creamy coconut milk sauce, the blend of aromatic spices, and the tender vegetables - remains the same, a testament to the enduring power of a good recipe.

As I sit here now, reflecting on the journey that led me to discover the recipe for Korma Sabzee, I am filled with gratitude for Mrs. Patel and the many other friends and family members who have shared their culinary wisdom with me over the years. Cooking has always been a passion of mine, a way to express my creativity and bring joy to others through the simple act of sharing a meal.

And so, I will continue to cook and experiment and learn, drawing inspiration from the recipes and stories that have been passed down to me. Because in the end, there is nothing quite like the satisfaction of creating a delicious dish that brings people together and nourishes both body and soul.