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, see note-below
Salt to taste
Coriander leaves to garnish

Method:

1. Cut beef into 1-ich cubes.

2. Heat oil in a large heavy saucepan, add beef and cook until browned all over.

3. Remove with a slotted spoon and set aside.

4. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown.

5. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes.

6. Return beef to pan, add water and cover.

7. Simmer 1 hour.

8. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender.

9. Serve, garnished with lettuce leaves.

10. 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.

11. Store in refrigerator up to 1 week.

12. Tamarind nectar is also available commercially