• Ingredients: 14
  • Serves: 6

Fragrant beef curry with rice with hot cooked rice.


For chutney

  • Special equipment: a deep-fat thermometer


  • 2 tbsps. vegetable oil
  • 2 lb. uncooked large shrimp, peeled, deveined
  • 1 13 1/2-ounce can unsweetened coconut milk
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onion tops
  • 1 1/2 tbsps. fresh lemon juice

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint


For Serving


  1. Step 1 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.

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  2. Step 2 Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes.

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  3. Step 3 Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute.
  4. Step 4 Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil.

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  5. Step 5 Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

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