Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Lean stewing beef or lamb Freshly ground black pepper
1/2 c Oil 1/4 ts Hot chili pepper (or more)
1 lg Onion; finely chopped 3 c Spinach, chopped
2 Garlic cloves; crushed 1 ts Cumin
1 1/2 c Water 2 tb Coriander leaves, chopped
Salt - (more if desired)

Cooking time: 1 1/2-2 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 1-1 1/2 hours until meat is tender. Time depends on cut of
meat used. 4. Add spinach and coriander and cook for further 10-15
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: 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 3.
Note 2: To make 6-8 servings of Chalau, start with 3 cups of basmati
or other good quality long grain rice. Heat 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 +/- 30 minutes. To cook this authentically, put a cloth over
the rim of the pan before putting on the lid.

Browse by categories