Madras meat curry

Yield: 4 Servings

Ingredients:

1 1/2 lb Beef round steak
2 tb Vegetable oil
1 lg Onion finely sliced
4 Whole cloves
4 Green cardamom pods bruised
3 Green chiles seeded finely -chopped
2 Dry red chiles seeded -crushed
1 Inch piece fresh gingerroot -grated
2 Garlic cloves crushed
2 ts Ground coriander
2 ts Ground turmeric
1/4 c Water
1/4 c Tamarind nectar

Instructions:

see note -below Salt to taste Lettuce leaves to garnish 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]