Madras Meat Curry

1 1/2 lb 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]