Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef round steak
2 tb Vegetable oil
1 lg 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 ts Ground coriander
2 ts Ground turmeric
1/4 c Water
1/4 c Tamarind nectar, see note
-below
Salt to taste
Lettuce leaves to garnish

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]

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