Madras Beef Curry

1. Heat oil in a pan; add garlic, onion and chillies.

2. Cook about 4 minutes.

3. Stir in curry powder and cook for another 4 minutes.

4. Add steak cubes, mix well and cook for 10 minutes. Add tomato paste and water.

5. Cover pan, bring mixture to boil.

6. Reduce heat and simmer gently until the meat is tender, about 1 1/4 hours.

7. Add salt and lemon juice.

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Nutrient	Quantity
Total fats	15.9876 g
Protein	91.6601 g
Carbohydrates	9.745 g
Energy	562.3714 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2827 g
Water	641.0641 g
Aspartic acid	0.2246 g
Calcium, Ca	606.5298 mg
Lutein + zeaxanthin	2.0858 g
Fiber, total dietary	4.6063 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	125.0395 g
Niacin	5.5817 mg
Vitamin A, RAE	251.9875 g
Arginine	0.1102 g
Riboflavin	0.7217 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0161 g
Fatty acids, total saturated 20:1	0.0009 g
Glutamic acid	0.4859 g
Sodium, Na	324.7177 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3542 g
Total lipid (fat)	15.9876 g
Manganese, Mn	0.609 mg
Fructose	1.2093 g
Proline	0.0946 g
Fatty acids, total saturated 16:0	3.8243 g
Fatty acids, total saturated 8:0	0.1431 g
Sucrose	0.4681 g
Choline, total	308.4665 mg
Sugars, total	3.3201 g
Serine	0.0488 g
Fatty acids, total saturated 10:0	0.3202 g
Fatty acids, total saturated 18:0	1.7164 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.626 mg
Selenium, Se	79.4998 g
Ash	6.5125 g
Fatty acids, total saturated 18:1 undifferentiated	4.0975 g
Pantothenic acid	0.1419 mg
Phenylalanine	0.0626 g
Copper, Cu	1.283 mg
Betaine	1.8984 mg
Thiamin	0.582 mg
Retinol	241.4723 g
Methionine	0.0167 g
Iron, Fe	7.9883 mg
Carbohydrate, by difference	9.745 g
Phosphorus, P	860.9436 mg
Folate, total	80.934 g
Tocopherol, gamma	0.1296 mg
Fatty acids, total saturated 4:0	0.4137 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.0009 g
Lycopene	3164.04 g
Alanine	0.0589 g
Cholesterol	259.4352 mg
Valine	0.0677 g
Fatty acids, total saturated 18:2 undifferentiated	0.6375 g
Glycine	0.071 g
Carotene, alpha	3.2342 g
Glucose (dextrose)	1.4923 g
Fatty acids, total saturated 14:0	1.3315 g
Zinc, Zn	4.9706 mg
Isoleucine	0.0573 g
Maltose	0.0308 g
Fatty acids, total saturated 12:0	0.3575 g
Fatty acids, total polyunsaturated	1.4643 g
Leucine	0.0832 g
Tocotrienol, alpha	0.016 mg
Vitamin A, IU	1016.8851 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	80.934 g
Tryptophan	0.0164 g
Vitamin C, total ascorbic acid	7.7539 mg
Phytosterols	6 mg
Galactose	0.0132 g
Fatty acids, total polyunsaturated 18:1 c	0.5507 g
Fatty acids, total saturated 6:0	0.2469 g
Starch	0.0242 g
Tyrosine	0.0399 g
Vitamin B-12	4.5346 g
Vitamin K (phylloquinone)	9.2555 g
Fatty acids, total saturated	8.6353 g
Histidine	0.0327 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	4.643 g
Threonine	0.0467 g
Folate, food	80.934 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	4.7028 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	120.4452 mg
Lysine	0.0772 g
Potassium, K	1293.054 mg
Cystine	0.0197 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	2 teaspoons	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Onion	0.25 cup	16	3.736	0.04
Curry powder	1 tablespoon	20.475	3.5173	0.8826
Water	1 cup	0	0	0
Red Chilies	2	403.4676	0	2.2667
Tomato paste	2 teaspoons	9.02	2.0801	0.0517
Garlic Clove	2	403.4676	0	2.2667