[CH] Madras Curry
Jonathan T. Smillie (jsmillie@protix.com)
Mon, 01 Mar 1999 09:15:48 -0600
Hi all,
Had a few friends over for dinner Saturday and cooked a bunch of Indian
food. Here's the piece de resistance, a Madras curry using beef, but you
could of course substitute whatever you wanted... next time, I'm doing this
one with lamb.
Madras Curry
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Ingredients:
2 lbs flank or skirt steak, fat trimmed, cut into 1-inch cubes
1 medium onion, diced
1/4 cup ground coriander
6 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. powdered chile pepper (I used Swad's Reshampatti Hot Red Chile powder)
1 tsp. salt
3-4 Tbsp. white vinegar
2 oz. tomato paste
1 Tbsp. vegetable oil
1 cup beef stock or water
Preparation:
Mix together the coriander, cumin, salt, turmeric, and powdered chile. Add
the vinegar and mix into a paste.
Heat the vegetable oil over medium heat in a large saucepan or deep
skillet. When hot, add the onion and cook until just browned. Add the spice
paste and cook about 1 minute. Add the beef and stir until meat is well
coated with the spice paste. Pour in stock, add tomato paste and cover.
Cook about 1 hour 30 minutes, or until beef is tender.
I served this with the Blackeyed Peas with Mushrooms for which I posted the
recipe last week, and with plain Basmati rice.
Jonathan
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Jonathan Smillie
Installation & Training Team Manager
ProTix, Inc.
jsmillie@protix.com / www.protix.com
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