Fragrant Beef Curry
Top 3 favourite meal right here!
At this point in the year we are in a fine balance between peach-cobbler-with-ice cream-weather and eating-curry-in-a-sweater-weather. It’s harvest time! We can have it all!
To celebrate this perfect time of year I made one of my favourite meals. I found this recipe years ago on Epicurious, it’s original source is Bon Appetit magazine, who’s author got the recipe from his mom, who was given the recipe by her Indian friend in the 1930’s. Soooo, it’s legit. A bowl of this feels like a warm fall hug from a lifelong friend. Make often.
Gather all your ingredients as you brown the beef. Look at all those flavours!
Ingredients
2 pounds stewing beef, sprinkled with salt and pepper
3 tablespoons oil
2 large onions, chopped
6 cloves
2 large garlic cloves, minced
2 cinnamon sticks
1 bay leaf
1/4 teaspoon red pepper flakes
1 1/2 cups homo milk (3.25% fat)
3 large tomatoes, chopped
3 tablespoons mango chutney
3 tablespoons lemon juice
2 tablespoons ginger, minced
1 1/2 tablespoons curry powder
1/2 teaspoon sea salt
Server over basmati, Jasmin, or plain white rice
Notes
Peel the ginger using a spoon to scrape off the skin
If the stewing beef is cut into different sizes, cut the bigger cubes down so they are all about the same size.
When you sit down to eat, remember that there are 6 whole cloves in the stew. You can either try to remember, or keep count as you’re eating. Treasure hunt!
Fragrant Beef Curry
Servings 6 Time 20 minutes active, 2 hours stewing
Recipe from Epicurious
Directions
Heat 2 tablespoons of the oil in heavy large pot over high heat. Brown beef on all sides and then remove to a plate. Don’t overcrowd the beef or it won’t brown nicely. Do in 3 or 4 batches.
In the same pot heat remaining 1 tablespoon oil, and brown onions, stirring often.
Return beef to the pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot and stir for 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, for about 2 hours.
Remove the lid and increase the heat to medium. Boil stew until juices are slightly thickened, about 10 minutes.
Serve with rice and naan
