Madras Meat Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 tsp: Ground coriander,
2 tsp: Ground turmeric,
1/4 cup: Water,
1/4 cup: Tamarind nectar, see note below
Salt to taste,
Lettuce leaves to garnish,
Directions:
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]
Source from luhu.jp
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]
Source from luhu.jp