Fragrant Beef Curry with Rice

• servings: 6 items

Ingredients

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

1 bay leaf

1/4 teaspoon dried crushed red pepper

1 1/2 cups whole milk

3 large tomatoes, quartered

3 tablespoons Major Grey chutney

3 tablespoons fresh lemon juice

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons curry powder

1/2 teaspoon salt

Hot cooked rice

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.