|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)|
|1/4 tsp||dry crushed red peppers|
|1 1/2 cups||milk or coconut-milk|
|3||large tomatoes, quartered|
|3 tbsp||lemon juice|
|2 tbsp||peeled fresh ginger|
|1 1/2 tbsp||curry powder|
- 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.