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1 1/2 x ca. 450 g | Beef round steak |
2 Esslöffel | vegetable oil |
1 gross | Onion finely sliced |
4 | cloves whole |
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 Teelöffel | coriander ground |
2 Teelöffel | tumeric ground |
1/4 Tasse | water |
1/4 Tasse | Tamarind nectar (note below) |
| salt |
| 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.
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.
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