Madras Meat Curry
Yield
4 servingsPrep
20 minCook
110 minReady
130 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
finely sliced |
|
| 4 | Whole |
cloves
|
*
|
| 4 | each |
cardamom pods
green, bruised |
*
|
| 3 | each |
green chili peppers
seeded, finely chopped |
*
|
| 2 | each |
red hot chili pepper, dried
seeded, crushed |
*
|
| 1 | inch piece |
ginger root
fresh, grated |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
coriander
ground |
|
| 2 | teaspoons |
turmeric
ground |
|
| ¼ | cup |
water
|
|
| ¼ | cup |
tamarind
nectar |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
lettuce leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
finely sliced |
|
| 4 | Whole |
cloves
|
*
|
| 4 | each |
cardamom pods
green, bruised |
*
|
| 3 | each |
green chili peppers
seeded, finely chopped |
*
|
| 2 | each |
red hot chili pepper, dried
seeded, crushed |
*
|
| 1 | inch piece |
ginger root
fresh, grated |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
coriander
ground |
|
| 1E+1 | ml |
turmeric
ground |
|
| 59 | ml |
water
|
|
| 59 | ml |
tamarind
nectar |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
lettuce leaves
for garnish |
*
|
Directions
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 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.
