2 tb Tamarind pulp
1/2 c  ;water, boiling
1/4 c  Oil
2    Onion, med; thinly sliced
3    Garlic clove; crushed
Ginger, 1-1/2"; peeled & fin
1/4 ts Nutmeg, grated
2 lb Chuck steak
1 ts Salt
2 ts Sugar, brown
1 tb Molasses
2 tb Soy sauce, dark
2/3 c  ;water
1/4 ts Pepper, black

Calories per serving: 508 Fat grams per serving: 22 Approx. Cook Time:
3:00 Put the tamarind into a bowl and pour boiling water over it. Set aside
until it is cooled. Pour the contents of the bowl through a strainer into a
bowl, pressing as much of the pulp through as possible. Set the liquid
aside. Cut steak into 1″ pieces. Mix brown sugar, molasses, and dark soy
sauce and set aside. Heat the oil in a wok. When it is hot, add the onions
and fry, stirring occasionally, until they are soft. Add the garlic,
ginger, spices and pepper and fry for three minutes, stirring frequently.
Add the meat and increase the heat to moderately high. Cook the meat,
turning from time to time, until it is deeply and evenly browned. Stir in
the remaining ingredients, including the reserved tamarind liquid, and
bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to
2-1/2 hours, or until the meat is cooked through and tender and the sauce
is thick and rather rich in texture. Remove from heat, transfer the mixture
to a large, warmed serving platter and serve at once.