Fragrant Beef Curry



2 poundsbeef in 1 inch pieces
3 tbspveg oil
2large onions (or 1 very large), sliced
1/2 tspcloves (= 6 whole cloves)
2garlic cloves
1 tspcinnamon
1bay leaf
1/4 tspdry crushed red peppers
1 1/2 cupsmilk or coconut-milk
3large tomatoes, quartered
3 tbspchutney
3 tbsplemon juice
2 tbsppeeled fresh ginger
1 1/2 tbspcurry powder
1/2 tspsalt


  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.
  2. 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.
  3. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.