Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.
For 4 servings you will need:
1 lb rump or round steak
1 medium onion, minced
1 clove garlic, minced or pressed
2 Tbsp. oil
1 tsp tumeric
2 tsp. coriander
1/4 tsp. black pepper
1/2 tsp. each ginger, dry mustard, and cumin
2 Tbsp. all-purpose flour
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1 can (10 3/4 ox) beef broth
Raisin-Almond Rice (recipe follows)
1. Cut off any visible fat from beef. Cut into 1/4-inch strips about 2 inches long. (For ease in slicing, partially freeze beef before slicing)
2. Saute onion and garlic in the oil in heavy saucepan or skillet. Add spices and saute a few minutes.
3. Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.
4. Bring to boiling. Cover and simmer 25 to 30 min. or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.
Raisin Almond Rice: Saute 3/4 cup long-grain rice and 1 minced small onion in 1 Tbsp. butter or margarine until golden. Add 2 cups boiling water, 1/2 cup raisings and 3/4 tsp. salt. Bring to boiling. Cover and simmer 10 min or until rice is tender. Transfer to serving dish. Sprinkle with 1/4 cup toasted slivered almonds and chopped parsley if you wish. Sprinkle lightly with paprika.
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