Korma Afghanistan Meat Sauce

Bergy's Note:

This spicy dish is very flavorful but if you don't like it too spicy cut down on the chili.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 ½ lbs lean stewing beef or 1 ½ lbs lamb , cut in 3/4 " cubes
• ¼ cup vegetable oil (Olive is good)
• 1 large onion , finely chopped
• 3 cloves garlic , crushed
• 1 ½ cups water
• salt & pepper
• ½ teaspoon hot chili pepper flakes
• ¼ cup yellow split peas , washed
• 1 teaspoon cumin
• ¾ teaspoon coriander powder or 2 -3 tablespoons chopped coriander leaves

Directions:

1. Heat oil in a heavy pan, saute the onion until transparent.
2. Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
3. Add water, salt, pepper,chili flakes,split peas& cumin.
4. Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
5. Add coriander and continue cooking for 10 miutes.
6. Serve over a mound of steamed rice.

Reviews

[TRG]

Despite the only rating this got, I decided to make this. I didn't mind the look, and the taste was very good! Unfortunately, I forgot to cut down on the chili, so it came out VERY spicy. (That was the first time I made it.) I made it one other time, and did about half the chili. My dad enjoyed a lot because he loves spice, however my mom and I still thought it was a little hot. Overall, though it was very good. I might make it again tonight. Also, I chose to use chicken stalk instead of water, and chicken instead of beef or lamb. It was a little watery, but a little flour took care of that! Thanks Bergy!

[Chef #186933]

IT looks like **** but tastes good so i give it an 1 out of 100 cause of the way it looks