Gosht Madras (madras Beef Curry)

I think, with you, that it is very expedient and proper that reading a portion of the Word of God should be ordinarily a part of our family worship; so likewise to sing a hymn or psalm, or part of one, at discretion; provided there are some people in the family who have enough of a musical ear and voice to conduct the singing in a tolerable manner: otherwise, perhaps, it may be better omitted. If you read and sing, as well as pray, care should be taken that the combined services do not run into an inconvenient length.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Main dish	6	Servings

INGREDIENTS

1	lb	Beef, cubed in 1" cubes
		Lemon juice
2	t	Salt
1		Onion, large chopped fine
2		Garlic clove, chopped fine
2		Chiles, dried chopped fine
2	T	Coriander, ground
1	t	Cumin, ground
1	T	Turmeric
1	t	Ginger, powdered
2	t	Pepper, black
4	oz	Tomato paste
1 1/4	c	Beef stock
1/4	c	Ghi
2	T	Garam masala

INSTRUCTIONS

Sprinkle the lemon juice and salt over the meat. Mix the onion,  garlic
and chili together well. Heat the ghee in a heavy saucepan  over medium
heat and fry the onion mixture for 2 minutes. Add the  coriander,
cumin, turmeric, ginger and pepper, stir well and cook  another 2-3
minutes. Add the beef and lemon juice; stir well to coat  the meat with
the spices. Cook 5-10 minutes. Stir in the tomato paste  and beef
stock, bring to a boil then cover and simmer gently 30-40  minutes
until the meat begins to get tender. Sprinkle in the garam  masala and
cook for a further 10 minutes. The gravy should by this  stage be very
thick, if it is not remove the lid from the pan and  increase the heat
to boil off excess moisture until the gravy  thickens.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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