FOOD OF THE WEEK!

Warm Spiced Beef Curry And Rice Warm Spiced Beef Curry and Rice

 

Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

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.

Recipe type: Main Courses

Serves: 6

Ingredients

• 2 lbs. well-trimmed, boneless stewing beef, cut into 1-inch pieces
• 3 Tbsp. vegetable oil
• 2 large onions, sliced
• 6 whole cloves (can use ground - about 1/2 tsp.)
• 2 large garlic cloves, chopped
• 2 cinnamon sticks (or 1 tsp. ground cinnamon)
• 1 bay leaf
• 1/4 tsp. dried crushed red pepper
• 1 1/2 cups coconut milk (or whole milk)
• 1 28-oz. can whole, peeled tomatoes, with juice (or drained and use 1 cup-ish beef broth instead of the tomato juices)
• 3 Tbsp. Major Grey chutney
• 3 Tbsp. fresh lemon juice
• 2 tablespoons minced peeled fresh ginger (could use ground - about 1/4 tsp.)
• 2-3 tsp. mild curry powder (start with 2 and work your way up, if needed)
• 1/2 tsp. salt
• Hot cooked rice

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. Serve over rice.