1 hr 20 minutes
- 2 lbs. boneless stewing beef (well trimmed, cut into 1-inch pieces)
- 3 Tbsp. vegetable oil
- 2 large onions (sliced)
- 6 whole cloves (can use ground – about 1/2 tsp.)
- 2 large garlic cloves (chopped)
- 2 cinnamon sticks (or 1 tsp. ground cinnamon)
- 1 bay leaf
- 1/4 tsp. dried crushed red pepper
- 1 1/2 cups coconut milk (or whole milk)
- 28 oz. can whole peeled tomatoes (with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices))
- 3 Tbsp. Major Grey chutney
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. minced peeled fresh ginger (could use ground – about 1/4 tsp.)
- 2-3 tsp. mild curry powder (start with 2 and work your way up, if needed)
- 1/2 tsp. salt
- Hot cooked rice
- Pat beef dry and sprinkle with salt and pepper.
- In a frying dish over the heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the dish (*to get a good browning on your meat, don’t crowd your dish. There should be space around each piece).
- Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
- Heat the remaining 1 Tbsp. oil in the same dish over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
- Return beef to dish. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices
- Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer, until beef is tender, stirring occasionally, about 2 hours.
- Once meat is tender, uncover, increase heat and allow to simmer, uncovered until the juices are thickened.
- Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).
- Serve over rice.