| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Curries, Indian, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Round steak |
| 1 |
md |
Onion; minced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Oil |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Coriander |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Cumin |
| 2 |
tb |
Flour |
| 1 |
ts |
Lemon rind; grated |
| 2 |
tb |
Lemon juice |
| 10 3/4 |
oz |
Beef broth -Raisin-Almond Rice— |
| 3/4 |
c |
Long-grain rice |
| 1 |
sm |
Onion; minced |
| 1 |
tb |
Butter |
| 2 |
c |
Water; boiling |
| 1/2 |
c |
Raisins |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Almond slivers; toasted |
| 2 |
tb |
Parsley; chopped |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region
of South India. Raisin-Almond Rice complements the curry.
1) Cut off any visible fat from beef. Cut into 1/4" strips about 2" long.
(For ease in slicing, partially freeze beef before slicing.)
2) Saut. onion and garlic in the oil in heavy saucepan or skillet. Add
spices and saut. a few minutes.
3) Coat beef with the flour. Add to saucepan and brown lightly. Add lemon
rind, lemon juice and broth.
4) Bring to boiling. Cover and simmer 25 to 30 minutes or until meat is
tender, stirring occasionally. Serve with the Raisin-Almond Rice.
~ ------------------- Raisin-Almond Rice ----------------
Saut. rice and onion in butter until golden. Add boiling water, raisins and
salt. Bring to a boil. Cover and simmer 10 minutes or until rice is tender.
Transfer to serving dish. Sprinkle with toasted slivered almonds and
chopped parsley; sprinkle lightly with paprika.
Per serving: 588 Calories; 29g Fat (43% calories from fat); 29g Protein;
56g Carbohydrate; 76mg Cholesterol; 984mg Sodium
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on
Jan 7, 1998
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