A Great Beef Curry Recipe
I found this recipe on Epicurious
"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."
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 (used Coconut Milk instead)
- 3 large tomatoes, quartered (used Tomato Paste instead)
- 3 tablespoons Major Grey chutney (used a mango orange jelly from costco instead)
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon salt
- Hot cooked rice
Preparation
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.
