| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Ethnic, Tried and l |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Stewing steak |
| 2 |
lg |
Onions |
| 5 |
lg |
Cloves garlic |
| 2 |
ts |
Chopped fresh ginger |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Chilli powder |
| 6 |
tb |
Light sesame oil or corn oil |
| 1/4 |
ts |
Ground black pepper |
| 2 |
|
Tender stalks lemon grass; finely chopped or 4 strips lemon rind |
| 1 |
c |
Hot water |
| 1 1/2 |
ts |
Salt |
| 2 |
lg |
Onions; finely sliced and fried until crisp and brown-optional |
INSTRUCTIONS
Cut beef into 5cm (2 inch) squares. Cook the garlic, ginger, onion,
turmeric, chili powder in the oil. When well cooked and sizzling, add beef,
pepper and lemon grass or rind. Continue frying slowly until all juices
from the beef have completely evaporated and meat is brown. Add water and
salt, cover and simmer until meat is tender, adding more water if
necessary. Remove lid, raise heat and cook rapidly until the meat is
oily-dry and well coated with the gravy. Garnish with fried onions.
Recipe by: unknown TNT by Germaine Perry
Posted to TNT - Prodigy's Recipe Exchange Newsletter by mail from texi
<perrys@airmail.net> on Sep 18, 1997
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