Fragrant Beef Curry with Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
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:
1. 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.
2. 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.
3. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
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