Since there seems to be no news as to when referrals will arrive and it was our
first really cold day here in Atlanta, (OK it was in the 50's, but trust me that's cold!!) I decided to cook and make a nice hearty beef curry. Here it is served up in our new pottery from Barbados.
Also since I'm not yet staring endlessly at a picture of Baby S, I figured I'd pass along this wonderful recipe in case anyone else wants to make it, especially if you're trying to find ways to keep busy during the wait other than hitting the refresh button on the CCAA website.
First gather all your ingredients.
3 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
3 large onions, sliced
12 whole cloves
8 large garlic cloves, chopped
3 cinnamon sticks
2 bay leaves
1/2 teaspoon dried crushed red pepper
13.5 oz. can coconut milk
1/2 cup milk
6 plum tomatoes, cut into 8ths
5 tablespoons Major Grey chutney
5 tablespoons fresh lemon juice
6 tablespoons minced peeled fresh ginger
3 tablespoons curry powder
1/2 teaspoon salt
salt & pepper
Sprinkle beef with salt and pepper. Heat 2 tablespoons of oil in a heavy Dutch oven over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using a slotted spoon, transfer meat to a plate.
Heat the remaining 1 tablespoon of oil in the same pot over medium-high heat. Add onions and sauté until tender and brown, about 7 minutes.
Return the beef to the pot. Add cloves, garlic, cinnamon sticks, bay leaves and dried red pepper to pot; stir 1 minute.
Stir in coconut milk, 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 and increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. I serve this over jasmine rice.
Hopefully tomorrow will bring some news about referrals.