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 ============================== Jonathan Smillie Installation & Training Team Manager ProTix, Inc. jsmillie@protix.com / www.protix.com ==============================