Category: Curries
Rating:
3.42
Servings: 4
Ingredients
1 1/2 lb beef round steak
2 tablespoon vegetable oil
1 large onion, finely sliced
4 whole cloves
4 green cardamom pods, bruised
3 green chiles, seeded, finely choppe; d
2 dry red chiles, seeded, crushed
1 inch piece fresh gingerroot, grated
2 garlic cloves, crushed
2 teaspoon ground coriander
2 teaspoon ground turmeric
1/4 cup water
1/4 cup tamarind nectar, see note below
1 salt to taste
1 lettuce leaves to garnish
Directions: How to Cook Madras Meat Curry
Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1 hour.
Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender. Serve, garnished with lettuce leaves. Serves 4.
Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]
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