Madras Meat Curry Recipe
 Indian Recipes

Ingredients

750 g (1 1/2 lb)
6 tsp
1
4
4
3
2
2.5 cm (1 in)
2
2 tsp
2 tsp
60 ml (2 fl oz)


To garnish :

braising steak
vegetable oil
large onion, fined sliced
cloves
green cardamom pods, bruised
fresh green chilies, seeded and finely chopped
dry red chilies, seeded and crushed
piece fresh root ginger, grated
cloves garlic, crushed
ground coriander
turmeric
tamarind juice
salt

lettuce leaves

Method:

1. Cut beef into 2.5 cm (1 in) cubes. Heat oil in a large heavy-based pan, add beef and fry until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom pods to pan and fry for about 8 minutes, stirring, until onion is soft and golden brown. Stir in chilies, ginger, garlic, coriander and turmeric and fry for 2 minutes. Return beef to pan, add 60 ml (2 fl oz) water and simmer, covered, for 1 hour.

2. Stir in tamarind juice and season with salt, re-cover and simmer, covered, for 15-30 minutes, until beef is tender. Serve garnished with lettuce leaves.

Serves 4

Tips : Tamarind pulp, available in Indian shops, is used to make tamarind juice. Soak walnut-sized piece in 250 ml ( 8 fl oz) boiling water for 20 minutes, then squeeze pulp in muslin to extract juice; discard pulp.