Madras meat curry
4 servings
Ingredients
| Quantity | 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. | ||
Directions
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