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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Recipe Information
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)
Instructions
Heat the vegetable oil or ghee in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the cubed beef or lamb to the pot and sear on all sides until lightly browned, about 5 minutes.
Mix in the ground coriander, cumin, turmeric, cinnamon, cardamom, black pepper, and salt. Stir well to coat the meat with the spices.
Add the tomato paste and cook for 2-3 minutes, stirring frequently to prevent sticking.
Gradually stir in the yogurt, a spoonful at a time, to avoid curdling. Cook for another 2 minutes.
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.
Taste and adjust seasoning, adding more salt if necessary.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice, naan, or flatbread.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.7 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 629 mg | 48% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
