Recipe - Korma Sabzee

1 One half pound Lean stewing beef or lamb
One half cup Oil
1 lg Onion; finely chopped
2 Garlic cloves; crushed
1 One half cup Water
Salt
Freshly ground black pepper
One fourth teaspoon Hot chili pepper (or more)
3 cup Spinach, chopped
1 teaspoon Cumin
2 tablespoon Coriander leaves, chopped
(more if desired)

Cooking time: 1 1/22 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 11 One half hours until
meat is tender. Time depends on cut of meat used. 4. Add spinach and
coriander and cook for further 1015 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: One fourth 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 68 servings of Chalau, start
with 3 cups of basmati or other good quality long grain rice. Heat One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini