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Suggest a better descriptionCut 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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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 399 | ||
Calories from Fat: 238 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 105.5mg | 32 % | |
Sodium 148.4mg | 5 % | |
Potassium 684.3mg | 18 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 2.2g | ||
Protein 35.5g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 399
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