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Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Lean stewing beef or lamb

  2. 1/2 c Oil

  3. 1 lg Onion; finely chopped

  4. 2 Garlic cloves; crushed

  5. 1 1/2 c Water

  6. Salt Freshly ground black pepper 1/4 ts Hot chili pepper (or more)

  7. 3 c Spinach, chopped

  8. 1 ts Cumin

  9. 2 tb Coriander leaves, chopped

  10. 1 1/2-2 hours

  11. 1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry

  12. 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 1-1 1/2 hours until meat is tender. Time depends on cut of meat used.

  13. 4. Add spinach and coriander and cook for further

  14. 10-15 minutes.

  15. 5. Mound chalau

  16. 1/4 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

  17. 3. Note

  18. 2: To make

  19. 6-8 servings of Chalau, start with

  20. 3 cups of basmati or other good quality long grain rice. Heat

  21. 1/4 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

  22. 30 minutes. To cook this authentically, put a cloth over the rim of the pan before putting on the lid.

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