Yield: 4 Servings
|500 grams||Chuck or round steak|
|\N \N||Cut into small cubes|
|2 tablespoons||Peanut oil|
|1 large||Onion, chopped finely|
|2 \N||Cloves garlic, crushed|
|1 teaspoon||Fresh ginger, crushed|
|½ teaspoon||Coarsely ground black|
|¼ teaspoon||Ground cardamom|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|⅛ teaspoon||Ground cloves|
|3 tablespoons||Dark soy sauce|
|1 tablespoon||Palm sugar or brown sugar|
|2 tablespoons||Tamarind liquid|
|1 cup||Hot water|
1. Heat oil in a saucepan and fry the onion until soft and transparent.
2. Add garlic, crushed with salt and ginger and fry again, stirring until onions start to colour.
3. Add the meat and fry, stirring until it loses its redness.
4. Add spices, soy sauce, sugar, tamarind liquid and water. Bring to a boil, lower heat, cover and simmer until meat is tender and gravy reduced.
5. Uncover after 1& ¼ hours to help reduce the liquid. Serve with rice.
Compiled by Imran C.
Posted to EAT-L Digest 28 Dec 96 From: "Imran C." <imranc@...> Date: Sun, 29 Dec 1996 19:51:54 +1000