700 g
2 tablespoons
1
4
4
3
2
2.5 cm
2
2 teaspoons
2 teaspoons
50 ml |
braising steak
vegetable oil
large onion, finely sliced
cloves
green cardamom pods, bruised
fresh green chilies, seeded and finely
chopped
dried red chilies, seeded and crushed
piece fresh root ginger, grated
cloves garlic, crushed
ground coriander
turmeric
tamarind water
salt
lettuce leaves, to garnish |
Method :
-
Cut beef into 2.5 cm 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 dry 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 50 ml water
and simmer, covered, for 1 hour.
-
Stir in tamarind water and season
with salt, re-cover and simmer, covered, for 15-30 minutes, until
beef is tender.
-
Serve garnished with lettuce
leaves.
Serves 4
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