Madras meat curry

Yield: 4 servings

Measure Ingredient
1½ pounds Beef round steak
2 tablespoons Vegetable oil
1 large Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chilies, seeded, finely chopped
2 Dry red chilies, seeded, crushed
1 Fresh gingerroot 1 inch, grated
2 Cloves garlic, crushed
2 teaspoons Ground coriander
2 teaspoons Ground tumeric
¼ cup Water
¼ cup Tamarind nectar (note below)
Salt to taste
Lettuce leaves, to garnish.

Cut beef into 1 inch 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 chilies, gingerroot, garlic, coriander 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.

Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in 1 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. Tamarind paste can be found in oriental grocery stores and some health food stores.

From: The Book of Curries & Indian Foods. 1989.

Submitted By DALE SHIPP On 02-02-95

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