INGREDIENTS

INSTRUCTIONS

It's interesting, as I go through this humungous pile of newspapers,
to see how my tastes have changed over the past three years.  Some of
the things I marked then, I find myself discarding now.  Some of the
stuff that didn't interest me at the time, I'm scanning to save. This
one was on the list then and is still on the list.  Trim the meat and
cut into 3/4-inch pieces.  Place the tamarind in a nonmetallic bowl;
pour in 1 1/2 cups hot  water and let soak at least 1 hour.  Work the
tamarind with fingers  to squeeze out as much pulp and juice as
possible.  Strain into a  bowl and set aside. Discard the residue.
Heat a dry skillet over medium heat.  Add the chile peppers, cinnamon
sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
peppercorns; roast the spices, stirring and shaking the skillet
constantly, until the coriander, cumin and chile peppers turn several
shades darker, and all the spices release their fragrance.  This will
take 3 to 4 minutes, Transfer to a bowl and let cool.  Grind the
spices in a spice grinder and set aside.  Put the ginger and garlic in
a medium-sized non metallic bowl with the  vinegar.  Blend in the
ground, roasted spices.  Add the meat and mix  thoroughly to coat with
the spice mixture.  Cover the bowl and  refrigerate overnight or up to
48 hours.  Heat the oil in a heavy pan, add onions and cook until they
turn  reddish brown, 12 to 20 minutes.  Add the meat (with its
marinade) in  two batches, stirring and searing the pieces over
medium-high heat.  Reduce heat to medium and cook, stirring frequently,
until almost all  the liquid evaporates and fat separates from the
mixture.  You will  see small pools of fat on the surface.  Stir in the
tamarind and some salt; cover and simmer until the meat  is very
tender, about 1 hour.  Check the water content from time to  time, and
add 1/4 cup hot water once or twice.  Serve hot with  steamed rice.
NOTE:  Tamarind is found in cake form at Indian markets.  San Francisco
Chronicle, 12/7/88.  Posted by Stephen Ceideberg; November 2 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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