Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef round steak 1 Fresh gingerroot
2 tb Vegetable oil - 1 inch, grated
1 lg Onion, finely sliced 2 Cloves garlic, crushed
4 Whole cloves 2 ts Ground coriander
4 Green cardamom pods, bruised 2 ts Ground tumeric
3 Green chilies, seeded, 1/4 c Water
- finely chopped 1/4 c Tamarind nectar (note below)
2 Dry red chilies, seeded, Salt to taste
- crushed Lettuce leaves, to garnish.

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 to 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 cheesecloth
to extract liquid, discard pulp. Store in refrigerator up to 1 week.
Tamarind nectar is also available commercially. Tamarind paste can
be found in oriental grocery stores and some health food stores.

From: The Book of Curries Indian Foods. 1989.
Submitted By DALE SHIPP On 02-02-95

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