Madras Meat Curry

Ingredients

1 1/2 lb beef round steak 2 tbsp vegetable oil 1 large onion, finely sliced 4 whole cloves 4 green cardamom pods, bruised 3 green chiles, seeded, finely choppe, d 2 dry red chiles, seeded, crushed 1 inch piece fresh gingerroot, grated 2 garlic cloves, crushed 2 tsp ground coriander 2 tsp ground turmeric 1/4 cup water 1/4 cup tamarind nectar, see note below 1 salt to taste 1 lettuce leaves to garnish

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Preparation
 
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]

 

 
Servings: 4

 

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