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 chiles, seeded, finely -chopped 2 Dry red chiles, seeded, -crushed 1 Inch piece fresh gingerroot, -grated 2 Garlic cloves, crushed 2 ts Ground coriander 2 ts Ground turmeric 1/4 c Water 1/4 c Tamarind nectar, see note -below Salt to taste Lettuce leaves to garnish Cut beef into 1-ich 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 chiles, gingerroot, garlice, corinder 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. Serves 4. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one 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. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]
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