Serves 6


20 minutes

Cook Time:

3 hours

Total Time:

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


  1. Pat beef dry and sprinkle with salt and pepper.
  2. 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).
  3. Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
  4. 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.
  5. 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
  6. 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.
  7. Once meat is tender, uncover, increase heat and allow to simmer, uncovered until the juices are thickened.
  8. 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).
  9. Serve over rice.

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