Recipe - Beef Malabar

1 pound Round steak
1 md Onion; minced
1 Clove garlic; minced
2 tablespoon Oil
1 teaspoon Turmeric
2 teaspoon Coriander
One fourth teaspoon Black pepper
One half teaspoon Ginger
One half teaspoon Dry mustard
One half teaspoon Cumin
2 tablespoon Flour
1 teaspoon Lemon rind; grated
2 tablespoon Lemon juice
10 Three fourths ounce Beef broth
RaisinAlmond Rice
Three fourths cup Longgrain rice
1 small Onion; minced
1 tablespoon Butter
2 cup Water; boiling
One half cup Raisins
Three fourths teaspoon Salt
One fourth cup Almond slivers; toasted
2 tablespoon Parsley; chopped
One fourth teaspoon Paprika

Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region
of South India. RaisinAlmond 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) SautŽ onion and garlic in the oil in heavy saucepan or skillet. Add
spices and sautŽ 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 RaisinAlmond Rice.

~ RaisinAlmond Rice

SautŽ 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 BakeryShoppe Digest V1 #491 by Ron West ronwest@bigfoot.net on
Jan 7, 1998