Yield: 4 servings
|1½ pounds||Beef round steak|
|2 tablespoons||Vegetable oil|
|1 large||Onion, finely sliced|
|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||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