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Middle Eastern · Main
Afghan Beef and Split Pea Korma
A patient Afghan stew of beef, onion and yellow split peas that cooks down into a thick, gently spiced gravy. It is spooned over plain steamed rice, and the split peas melt in to give it body.
- YieldServes 6
- Hands-on35 min
- Total2 h 1 min
- Difficulty
Ingredients
Korma
- 750 gbeef chuck, lean, trimmed, cut into 2 cm cubes
- 125 mlvegetable oil
- 1onion, large, finely chopped
- 2 clovesgarlic, crushed
- 55 gyellow split peas, rinsed
- 1 tspground cumin
- ¼ tsphot chili powder, start here and add up to double if you like more heat
- 375 mlwater
- to tastesalt
- to tasteblack pepper, freshly ground
- 3 tbspcilantro, chopped
To serve
- 6 cupsbasmati rice, cooked and hot
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