Madras Beef Curry

Ingredients	Quantity
Beef – cut into 1” cubes	1 pound
Lemon juice	2 tbsp
Salt	2 tsp
Onion – finely chopped	1 large
Garlic cloves – finely chopped	2
Chillies – finely chopped	2
Coriander – ground	2 tbsp
Cumin – ground	1 tsp
Turmeric	1 tbsp
Powdered ginger	1 tsp
Black pepper	2 tsp
Tomato paste	4 ounces
Beef stock	2 ¾ cups
Ghee	¼ cup
Garam masala	2 tbsp

Marinate the meat in lemon juice and salt. Mix the onion, garlic and chilli together well.

Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes.

Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook for another 2-3 minutes.

Add the beef and lemon juice, stir well to coat the meat with the spices. Cook for 5-10 minutes.

Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently for 30-40 minutes until the meat begins to get tender.

Sprinkle in the garam masala and cook for further 10 minutes.

The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.

Jhal Fireze - Beef With Onion And Green Pepper

Ingredients	Quantity
Cooked – boneless roast beef or lamb – cut in ¼” sivers	12 ounces
Freshly ground black pepper	½ tsp
Cayenne pepper	½ tsp or to taste
Ground cumin	1 tsp
Ground coriander	1 tsp
Ground turmeric	¼ tsp
Red wine vinegar	1 tsp
Salt	½ tsp + 1/8 tsp
Vegetable oil	3 tbsp
Cumin seeds	½ tsp
Black or yellow mustard seeds	½ tsp
Fenugreek seeds – optional	10
Green bell pepper – cut in 1/8” silvers	1 small
Onion – cut in fine ½ rings	1 small
Worcestershire sauce	1 tsp

Cut cooked meat into ¼ " wide slices. Now stack slices together and cut them into ¼ slivers. Combine black pepper, cayenne, cumin , coriander, turmeric, vinegar, ½ teaspoon salt and 2 tablespoons water in small cup. Mix and save. Put the oil in a large frying pan over medium-high heat. When oil is hot put in cumin, mustard and optional fenugreek seeds. As soon as the mustard seeds begin to pop, put in the bell pepper and onion. Stir-fry until onion has browned quite a bit and mass of vegetable mass reduced. Sprinkle about 1/8 teaspoon salt over top and stir. Add meat and spice mixture form cup. Stir rapidly for a minute or so until meat has heated through. Add Worcestershire sauce and stir to mix.

Indian Mutton Curry (Or Beef)

Ingredients	Quantity
Butter or margarine	2 tbsp
Beef – trimmed, cubed	1 pound
Onion – sliced	1
Potato – cut in 1” cubes	2
Carrot – peeled and  sliced	1
Cauliflower florets	1 cup
Eggplant – cut in 1” cubes	1 cup
Garlic cloves – minced	3
Green chillies – fresh	2
Coriander – ground	2 tbsp
Chilli powder	1 tbsp
Ground cumin	1 tsp
Ground ginger	1 tsp
Turmeric	1 tsp
Curry powder	1 tsp or to taste
Mustard seed	1 tbsp
White vinegar	½ cup
Coconut milk	¾ cup

To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, them lower heat.

Add beef and vegetables; saute until beef is browned , then add diluted coconut milk and vinegar.

Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.

Serving Ideas:    Serve over hot cooked rice with plain yogurt.