Fragrant Beef Curry with Rice

Curries can come in many different variations, but I think the one that comes first into the mind of many, including myself, when one hears the term “curry” is the Indian variation. Usually a wonderfully heady mix of both sweet and spicy, the smell of Indian curry is something not easily forgotten.

This recipe below is one that I’ve been making for years and quite enjoy for its complex flavors and consistently good outcome despite some experimentation on my part time and again…trademarks of a darn good recipe in my opinion. I’ve substituted coconut milk here where it calls for whole milk to give it a richer flavor, but feel free to use the whole milk as originally called for if you want to lessen the calories. The taste is still equally good and dramatic.

Ironically, this is the first style of curry I ever undertook myself to make, not the Vietnamese kind much to my mother’s chagrin! A pretty straightforward recipe, I found that the most tedious part is, as usual, in the prep of the materials. When my mise en place was complete, I felt like a veritable champ!


Major Grey chutney is a specific brand/style of mango chutney that you should be able to find in most major grocery stores with an ethnic food section, otherwise, just go with a jar of mango chutney. I myself prefer the nondescript of hot mango chutney, but then again, I like it hot!

Fragrant Beef Curry with Rice
Adapted from Bon Appétit, November 2000

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 (or 1 13.5oz can coconut 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

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.

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~ by tastydesu on April 14, 2010.

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