Title: Korma Sabzi (Herbed Meat with Prunes)
Categories: Beef Lamb Israel Jewish Persian
Yield: 1 Servings

1	tb	Corn oil
2	lb	Boneless beef chuck or lamb cut into 1-" cubes
2		Leeks (white part only), sliced thin
2	pk	(10 ozs ea) frozen chopped spinach, defrosted & liquid well
1	lb	Fresh spinach, washed, well drained, & chopped fine
3		Or 4 bunches fresh flat-leaf Italian parsley, chopped fine
1/4	ts	Ground turmeric
1	ts	Salt
1/4	ts	Pepper
2	c	Water
1 1/2	c	Prunes, soaked IN
1	c	Water, for 1 hour

A korma is a stew and this version traditionally uses golden sour prune. The standard black prunes are a legitimate substitute since they too are somewhat tart. Note that portions pf parsley and spinach should equal and since bunches of parsley differ in size, just use common sense in evaluating volume.

1. Heat oil in a pan and add beef/lamb and leeks. Stir-fry over moderate heat for 5 mins.

2. If you are using frozen spinach, run it though processor once more to produce a finer consistency and add to meat mixture w/the parsley, turmeric, salt, and pepper. Stir well for 3 mins.

3. Add water, bring to a boil, and cook mixture over low heat for 1 hour. Add prunes w/soaking liquid and continue to cook for 1/2 hour more. Should liquid evaporate too quickly, add 1/4 cup water so that there will be a thick sauce. The sauce should be green. Serve warm w/white rice. Serves 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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