| source | http://www.epicurious.com |
Fragrant Beef Curry
Ingredients
| 2 pounds | beef in 1 inch pieces |
| 3 tbsp | veg oil |
| 2 | large onions (or 1 very large), sliced |
| 1/2 tsp | cloves (= 6 whole cloves) |
| 2 | garlic cloves |
| 1 tsp | cinnamon |
| 1 | bay leaf |
| 1/4 tsp | dry crushed red peppers |
| 1 1/2 cups | milk or coconut-milk |
| 3 | large tomatoes, quartered |
| 3 tbsp | chutney |
| 3 tbsp | lemon juice |
| 2 tbsp | peeled fresh ginger |
| 1 1/2 tbsp | curry powder |
| 1/2 tsp | salt |
Directions
- 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; sauté 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.