2lbsboneless stewing beef, well trimmed, cut into 1-inch pieces
3Tablespoonsvegetable oil
2largeonions, sliced
6whole cloves, can use ground cloves - about 1/4 tsp.
2largegarlic cloves, chopped
2cinnamon sticks, or 1 tsp. ground cinnamon
1bay leaf
1/4teaspoondried crushed red pepper
1 1/2cupscoconut milk, or whole milk
28ozcan whole peeled tomatoes, with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
3TablespoonsMajor Grey chutney
3Tablespoonsfresh lemon juice
2Tablespoonsminced peeled fresh ginger, could use ground - about 1/4 tsp.
2-3teaspoonmild curry powder, plus more, to taste
1/2teaspoonsalt
Hot cooked Basmati rice
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Instructions
Pat beef dry and sprinkle with salt and pepper. In a heavy, large pot over medium-high heat, heat 2 Tbsp. of the oil. Add about 1/3 of the meat to the pan (*to get a good browning on your meat, don't crowd your pan. There should be space around each piece). Brown the meat on all sides and remove to a plate, repeating with 2 more batches, about 5 minutes per batch.
Heat the remaining 1 Tbsp. oil in the same pot over medium-high heat. Add the onions and sauté until tender and brown, about 7 minutes.
Return beef to pot. Add the cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot. Stir for 1 minute to combine and release the flavours from the spices. Stir in the coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer on low heat, until beef is tender, stirring occasionally, about 2 hours.
Once meat is tender, uncover, increase heat to medium-low and allow to simmer, uncovered until the juices are thickened thickened. Taste and adjust seasonings to taste (you might want to add a bit more salt, some freshly ground pepper and/or a bit more curry powder or other spice, to taste).