Beef malabar

4 Servings

Ingredients

QuantityIngredient
1poundsRound steak
1mediumOnion; minced
1Clove garlic; minced
2tablespoonsOil
1teaspoonTurmeric
2teaspoonsCoriander
¼teaspoonBlack pepper
½teaspoonGinger
½teaspoonDry mustard
½teaspoonCumin
2tablespoonsFlour
1teaspoonLemon rind; grated
2tablespoonsLemon juice
10¾ounceBeef broth -Raisin-Almond Rice---
¾cupLong-grain rice
1smallOnion; minced
1tablespoonButter
2cupsWater; boiling
½cupRaisins
¾teaspoonSalt
¼cupAlmond slivers; toasted
2tablespoonsParsley; chopped
¼teaspoonPaprika

Directions

Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.

1) Cut off any visible fat from beef. Cut into ¼" strips about 2" long.

(For ease in slicing, partially freeze beef before slicing.) 2) SautŽ onion and garlic in the oil in heavy saucepan or skillet. Add spices and sautŽ a few minutes. 3) Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.

4) Bring to boiling. Cover and simmer 25 to 30 minutes or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.

~ ------------------- Raisin-Almond Rice ---------------- SautŽ rice and onion in butter until golden. Add boiling water, raisins and salt. Bring to a boil. Cover and simmer 10 minutes or until rice is tender.

Transfer to serving dish. Sprinkle with toasted slivered almonds and chopped parsley; sprinkle lightly with paprika.

Per serving: 588 Calories; 29g Fat (43% calories from fat); 29g Protein; 56g Carbohydrate; 76mg Cholesterol; 984mg Sodium Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@...> on Jan 7, 1998