This is a lovely beef curry. The beef cooks up fork-tender and the warm spices like ginger, cinnamon and bay are mild, but blend together well. This is a great dish for tweaking to your tastes, by adding a bit more or less of the spices. I tend to drain the tomatoes and use beef broth for liquid, if I have some handy.
2lbs.boneless stewing beefwell trimmed, cut into 1-inch pieces
6whole clovescan use ground - about 1/2 tsp.
2cinnamon sticksor 1 tsp. ground cinnamon
1/4tsp.dried crushed red pepper
1 1/2cupscoconut milkor whole milk
28oz.can whole peeled tomatoeswith juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
3Tbsp.Major Grey chutney
3Tbsp.fresh lemon juice
2Tbsp.minced peeled fresh gingercould use ground - about 1/4 tsp.
2-3tsp.mild curry powderstart with 2 and work your way up, if needed
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).