1 lb chuck steak, cut in 1/2-inch cubes
1/2 cup onion, finely chopped
3 large cloves garlic, peeled and minced
4 tbsp. vegetable ghee or oil
3 tsp. hot Madras curry paste
1 pint (2 cups) brown beef stock
2 tbsp. tomato puree
3 tbsp. chopped mango chutney
2 tbsp. freshly squeezed lemon juice
seasonings
coriander or parsley leaves (for garnish)

Saute beef in the ghee or oil until brown. Add onion and garlic and saute for another 5 minutes.

Stir in curry paste, mixing well. Simmer for 2 minutes.

Add remaining ingredients; stir in brown stock. Bring to a boil. Simmer for 60-90 minutes or until beef is tender. Add a few tablespoons of beef stock if needed to keep mixture from sticking to pan. Stir occasionally.

Taste and adjust seasonings, adding salt, pepper, cayenne pepper, garlic powder, lemon juice or curry paste, if desired.

Add more beef stock if mixture is too thick, to desired consistency. Garnish with fresh coriander or parsley leaves.

Serve alongside or over steamed pilaf or jasmine rice.

Variation: More or less curry paste may be used, or a mild curry paste may be substituted for the hot, depending upon what level of heat is preferred.

Submitted by: CM