| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Indian | Indian, Beef | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef round steak |
| 2 | tb | Vegetable oil |
| 1 | lg | Onion, finely sliced |
| 4 | Whole cloves | |
| 4 | Green cardamom pods, bruised | |
| 3 | Green chiles, seeded, finely chopped | |
| 2 | Dry red chiles, seeded, crushed | |
| 1 | Inch piece fresh gingerroot, grated | |
| 2 | Garlic cloves, crushed | |
| 2 | ts | Ground coriander |
| 2 | ts | Ground turmeric |
| 1/4 | c | Water |
| 1/4 | 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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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