Korma Afghanistan Meat Sauce Recipes

BEEF KORMA

Steps:

• Make korma paste according to recipe instructions. Recipe here. Set aside.
• Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
• Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
• Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
• Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.

KORMA AFGHANISTAN MEAT SAUCE

Steps:

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

AFGHANI KORMA SAUCE

Steps:

• Slice onions very thin and boil in water until tender, about 15 minutes; drain water and put onions in a blender.
• Add oil, tomato sauce, salt, pepper, coriander and process until smooth; place sauce into a saucepan and bring to a boil.
• Turn heat down to low and simmer until thickened.