Ingredients
- 2 pounds boneless beef stew meat -- cubed
- 3 tablespoons vegetable oil
- 2 small onions -- sliced
- 6 whole cloves
- 2 cloves garlic -- minced
- 2 cinnamon sticks
- 1 bay leaf
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups coconut milk
- 3 large tomatoes -- quartered
- 3 tablespoons Major Grey Chutney
- 3 tablespoons lemon juice
- 2 tablespoons ginger -- peeled & minced
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
Instructions
- Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in a heavy
- skillet over medium-high heat.
- Working in batches, add beef to pot and sear. Cook medium rare and
- transfer to a plate.
- Heat remaining oil in the same pot over medium heat. Add onions and saute
- until tender. Add cloves, garlic, cinnamon sticks, bay leaf and red
- pepper to pot. Stir until mixed.
- Add in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2
- teaspoon salt and bring to boil.
- Reduce heat, cover and simmer about 2 hours.
- Uncover; increase heat and boil until juices are slightly thickened. Add
- meat 1 minute before removing from heat.
- Serve with white Basmati rice.