from Epicurious

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil

2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks or about 1/2 tsp cinnamon powder
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk or coconut milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney or any mango / tamarind chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt

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.

This entry was posted on 12/09/2005 at 12/09/2005 07:03:00 pm. You can skip to the end and leave a response.