1 1/2 lb. lean beef stew meat
1 c. finely chopped onions
2 cloves garlic, minced or pressed
1 tsp. turmeric
1 tsp. chili powder
1/4 tsp. ground ginger
1 tsp. salt
3 tbsp. sesame oil
1 can (16 oz.) tomatoes, chopped
1 c. beef broth
3-4 c. cooked rice

Combine the onion, garlic, turmeric, chili powder, ginger and salt. Cut beef into 1/2 inch pieces, removing excess fat. Combine meat and onion mixture in a bowl. Let sit at room temperature for 1 hour, or refrigerate for 2-3 hours.

Heat oil in heavy saucepan. Add beef and brown well. Add tomatoes with liquid and broth. Bring to a simmer. Cover, except for a crack and cook for 1 1/2 hours. Remove cover at the end of cooking time if some of the liquid needs cooking down. Spoon over rice.