Fragrant Coconut Beef CurryPrint Print Without Images
Top Four Reasons to make this dish:
- Your kitchen will smell amazing while this dish cooks!
- Curry always tastes better the second day once the spices have a chance to sit together for a while, so this dish will make an incredible lunch or leftovers the next day.
- It freezes well so make a double batch and freeze half for another day.
- It uses 2 of my favorite, locally produced products. The ONLY curry powder I use is Monsoon Coast, blended on Salt Spring Island, and Umi’s Kitchen Mango Chutney adds just the right amount of sweetness and exotic flavor to this dish.
- 2 pounds Lepp’s beef stew meat
- 3 tablespoons vegetable oil
- 2 large onions, sliced
- 6 whole cloves (wrapped in cheesecloth so you can retrieve them before serving) or a pinch of ground cloves
- 2 large garlic cloves, chopped
- 1 cinnamon stick
- 1 bay leaf
- 1/4 teaspoon dried crushed red pepper
- 1 – 400 ml coconut milk
- 1 – 398 ml diced tomatoes
- 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 and carrots; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon stick, bay leaf and dried red pepper to pot; stir 1 minute. Stir in coconut 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. Add frozen peas during last 30 minutes of cooking.
- Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
- Optional: Instead of serving over rice, add a tin of drained and rinsed chickpeas once the dish is finished and serve with warmed naan bread.