MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Madras Meat Curry
 Categories: Indian, Main dish, D/g, Beef
      Yield: 4 servings
 
  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 chilies, seeded,
           - finely chopped
      2    Dry red chilies, seeded,
           - crushed
      1    Fresh gingerroot
           - 1 inch, grated
      2    Cloves garlic, crushed
      2 ts Ground coriander
      2 ts Ground tumeric
    1/4 c  Water
    1/4 c  Tamarind nectar (note below)
           Salt to taste
           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.
 
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