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]
