Fragrant Beef Curry

By vail28

Ingredients

• 2 pounds well-trimmed boneless beef 2 stew meat, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 2 large onions, sliced
• 6 whole cloves
• 2 large garlic cloves, chopped
• 2 cinnamon sticks
• 1 bay leaf
• 1/4 teaspoon dried crushed red pepper
• 3/4 cups whole milk
• 3/4 cups coconut milk
• 28 oz can diced tomatos
• 3 tablespoons Major Grey chutney
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons curry powder
• 1 tbsp. red curry paste
• 1/2 teaspoon salt
• * Hot cooked rice

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.

Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; saute until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.