madras-style curried beef

60 mL (1/4 cup) Western Family canola oil
1 large onion, thinly sliced
3 garlic cloves, minced
15 mL (1 tbsp) minced fresh gingerroot
4 whole cloves
4 whole green cardamom*
2 whole star anise*
4 green chiles, chopped
2 red chiles, chopped
45 mL (3 tbsp) Madras curry paste*
5 mL (1 tsp) ground tumeric
750 g (11/2 lb) stewing beef
60 mL (1/4 cup) Worcestershire sauce
salt and granulated sugar to taste
cilantro to garnish
* can be found in the ethnic aisle

1. In a large, heavy-bottomed pot, heat oil over medium-high heat; sauté onion until golden brown. Lower heat and add next 9 ingredients, sauté for 2 to 3 minutes.

2. Add beef; mix well. Cover and simmer over low heat until meat is tender (about 11/2 hours), stirring occasionally. Uncover in the last few minutes to reduce any excess liquid. Stir in Worcestershire sauce; add salt and sugar to taste.

3. Garnish with cilantro and serve with rice and vegetables of choice.

Makes 4-6 servings.

Nutritional Analysis:
Calories 345, Protein 30 g, Fat 20.6 g, Carbohydrate 10 g, Fibre 0.5 g