Madras beef curry

Yield: 4 servings

Measure Ingredient
2 \N Onions thinly sliced
2 tablespoons Oil
2 tablespoons Cardamom
1 tablespoon Crushed coriander seeds
1 tablespoon Ground cumin
1 tablespoon Ground turmeric
1 tablespoon Chili powder
2 \N Cloves garlic, crushed
1 pounds Lean beef cut into 1 inch cubes
2½ cup Beef stock
2 \N Bay leaves pinch of salt freshly ground black pepper
1 tablespoon Lemon juice

Fry the onions in the oil until golden brown, then take out of the pan and set aside. Mix all the spices with the garlic. Rub the spice mixture into the meat. Add to the pan and brown until the spice coating turns a rich brown color.

Return the onions to the pan and add the stock and bay leaves. Bring to the boil, add salt and pepper to taste. Simmer covered until the meat is tender. (Depending on cut of beef anywhere from 1½ hours to 3 hours) Make sure the sauce does not boil dry.

Just before serving remove bay leaves and add the lemon juice.

Serve with rice and pappadoms.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½

Submitted By GAIL SHIPP On 08-07-95

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