| 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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