Step 1

Heat 1 tsp of oil in a large stockpot over medium heat until hot. Season the meat with 1/2 tsp salt and pepper. Brown the meat in the hot oil, then remove from the pot and set aside.

Step 2

Heat the remaining oil in the pan and add onion. Cook and stir 3-5 minutes or until onion is tender. Stir in the garlic and cook for 30 seconds, until fragrant.

Step 3

Add the curry paste, stir and cook for one minute. Stir in the tomatoes, coconut milk, chutney, lemon juice, ginger, bay leaf and browned beef cubes, then bring to a boil. Reduce heat to a simmer; cover tightly and simmer for 1 1/4 hours.

Step 4

Add the carrots to the stockpot and continue simmering, covered, 30-45 minutes or until the beef and carrots are fork-tender. Stir in the bell pepper and peas and cook uncovered for 5 to 6 minutes or until the bell pepper is crisp-tender; stirring occasionally. Remove and discard the bay leaf. Stir in the remaining 1/2 tsp salt.

Step 5

Serve in a bowl over the hot rice. Garnish with freshly chopped cilantro if desired. Enjoy!