Madras Meat Curry

Ingredients:

  • 1 1/2 lbs Beef round steak
  • 2 tbsp Vegetable oil
  • 1 large 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 teasp Ground coriander
  • 2 teasp Ground turmeric
  • 4 tbsp Water
  • 4 tbsp Tamarind nectar
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • 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 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

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