Recipe - Madras Meat Curry

1 One half pound Beef round steak
2 tablespoon Vegetable oil
1 lg Onion, finely cut or sliced up
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 teaspoon Ground coriander
2 teaspoon Ground turmeric
One fourth cup Water
One fourth cup Tamarind nectar, see note
below
Salt to taste
Lettuce leaves to garnish

Cut beef into 1ich 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 walnutsized 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