Madras Meat Curry

Yields 4 servings

Ingredients

1 1/2 lbs Beef Round Steak

1 Large Onion finely sliced

1/4 cup Water

1/4 cup Tamarind Nectar

4 Whole Cloves

4 Green Cardamon Pods bruised

3 Green Chilies seeded and finely chopped

2 Dry Red chilies seeded and crushed

2 Garlic Cloves crushed

1 (1 inch) Piece Fresh Gingerroot grated

2 tbsp Vegetable Oil

2 tsp Ground Coriander

2 tsp Ground Turmeric

To taste Salt

To garnish Lettuce Leaves

Preparation

Cut beef into 1-inch 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 chilies, gingerroot, garlic, coriander and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1-hour.

Stir in tamarind nectar and salt; simmer another 20-30 minutes, until beef is tender. Serve garnished with lettuce leaves.

Note: tamarind nectar: Soak a walnut-sized piece of tamarind paste in 1 cup boiling water about 20 minutes, then squeeze in cheese-cloth to extract liquid, discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially.