Island Beef Curry

Ingredients

• 2 tbsp canola oil
• 3 lb (1.5 kg) boneless beef chuck steak, cubed
• 2 cups thinly sliced onions
• 4 cloves garlic, finely chopped
• 4 tsp curry powder
• 1 tbsp grated fresh ginger
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1/4 tsp ground cloves
• 1/8 tsp nutmeg
• 1 can (14 oz/398 ml) diced tomatoes
• 1 can (10 oz/284 ml) tomato soup
• 1 1/2 cups water
• 1/4 cup mango chutney
• 1/4 cup fresh lemon juice
• 2 cinnamon sticks*
• 1 bay leaf*

Directions

1. Preheat oven to 350°F.
2. Heat 1 tbsp oil in a Dutch oven over medium heat. Add beef and brown in batches on all sides, adding remaining oil as necessary. Transfer beef to a plate.
3. Add onions to the pan and sauté until softened, about 5 minutes.
4. Add garlic, curry, ginger, salt, red pepper flakes, cloves and nutmeg; cook, stirring until fragrant, about 1 minute.
5. Stir in diced tomatoes, tomato soup, water, mango chutney, lemon juice, cinnamon sticks and bay leaf. Bring to a boil, scraping to loosen brown bits. Return beef and any accumulated juices to pan.
6. Bake, covered, stirring occasionally, for 1 1/2 -2 hours or until meat is tender.
7. Remove and discard cinnamon sticks and bay leaf.