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| RECIPE FOR MADRAS MEAT CURRY |
Title: Madras Meat Curry
Category: Indian Beef
Serves: 4
Ingredients:
| 1.50 | lb | Beef round steak | | 2.00 | tb | Vegetable oil | | 1.00 | lg | Onion, finely sliced | | 4.00 | | Whole cloves | | 4.00 | | Green cardamom pods, bruised | | 3.00 | | Green chiles, seeded, finely | | | -chopped | | 2.00 | | Dry red chiles, seeded, | | | -crushed | | 1.00 | | Inch piece fresh gingerroot, | | | -grated | | 2.00 | | Garlic cloves, crushed | | 2.00 | ts | Ground coriander | | 2.00 | ts | Ground turmeric | | 0.25 | c | Water | | 0.25 | c | Tamarind nectar, see note | | | -below | | | Salt to taste | | | Lettuce leaves to garnish |
Instructions:
Cut beef into 1-ich 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 chiles, gingerroot, garlice, corinder 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.
Serves 4.
Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one 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.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]
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