Korma Afghanistan Meat Sauce
Dive into the rich, aromatic world of Afghan cuisine with this traditional Korma Afghanistan Meat Sauce recipe. Featuring tender chunks of beef or lamb slow-simmered in a luscious sauce infused with warm spices like coriander, cumin, cardamom, and cinnamon, this dish delivers layers of complex, comforting flavors in every bite. A blend of tomato paste and creamy yogurt adds depth and balance to the sauce, while freshly chopped cilantro provides a burst of freshness. Perfectly paired with steamed basmati rice or naan, this hearty dish is ideal for family dinners or special occasions. Ready in just over an hour, this recipe is a fragrant escape to the heart of Afghanistan, offering a delicious fusion of spice and tradition.
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Ingredients
- 500 grams beef or lamb (boneless, cubed)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 200 grams plain yogurt
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil (or ghee)
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cardamom
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 300 milliliters water
- 2 tablespoons fresh cilantro (chopped, for garnish)
Directions
Step 1
Heat the vegetable oil or ghee in a large skillet or heavy-bottomed pot over medium heat.
Step 2
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Step 3
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Step 4
Add the cubed beef or lamb to the pot and sear on all sides until lightly browned, about 5 minutes.
Step 5
Mix in the ground coriander, cumin, turmeric, cinnamon, cardamom, black pepper, and salt. Stir well to coat the meat with the spices.
Step 6
Add the tomato paste and cook for 2-3 minutes, stirring frequently to prevent sticking.
Step 7
Gradually stir in the yogurt, a spoonful at a time, to avoid curdling. Cook for another 2 minutes.
Step 8
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 40-50 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
Step 9
Taste and adjust seasoning, adding more salt if necessary.
Step 10
Garnish with fresh cilantro before serving.
Step 11
Serve hot with steamed basmati rice, naan, or flatbread.
Nutrition Facts
| Serving size | (1269.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1893.9 |
| Total Fat 146.2g | 0% |
| Saturated Fat 48.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 412mg | 0% |
| Sodium 2898.5mg | 0% |
| Total Carbohydrate 48.0g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 25.2g | |
| Protein 116.3g | 0% |
| Vitamin D 96IU | 0% |
| Calcium 592.4mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 2789.4mg | 0% |
Source of Calories