Fragrant Beef Curry

From epicurious, again.
Just about every time I watch Bend it Like Beckham I feel the need to make this dish. I don't care how authentic it is, it makes my house smell good, it has curry and chutney and it makes a tons of leftovers. I haven't tried it out on the toddlers in my life but maybe I should.

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced

6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, peeled, seeded and roughly chopped
3 tablespoons mango chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt

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; sauté until tender and brown, about 7 minutes.
Return beef to pot.
Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute.
Stir in 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; increase heat to medium.
Boil stew until juices are slightly thickened, about 10 minutes.
Serve over rice.