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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
3 tablespoons Umi’s Kitchen Mango Chutney
2 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons Monsoon Coast Moghul Curry powder
1 ½ cup frozen peas
2 – 3 carrots, chopped into rounds
1/2 teaspoon salt
Hot cooked rice
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.