1 (1 inch) piece fresh ginger
2 cloves garlic, minced (2 tsp.)
2 beef bouillon cubes
2/3 c. hot water
2 tbsp. vegetable oil
1 onion, chopped (1 c.)
2 lb. chuck or sirloin steak
1/2 tsp. turmeric
2 tbsp. lemon juice
1/2 tsp. cinnamon
Salt to taste
Pepper to taste

Peel and mince the garlic and ginger. Dissolve the beef bouillon in the hot water. Heat the oil in a large pan or pot and cook the garlic onion and ginger until they are soft. Brown the meat in the pan and add the turmeric, lemon juice, cinnamon, salt, and pepper to taste. Cover and cook for 45 minutes over medium low heat.

Serve with mildly curried rice. 1/2 tsp. curry powder 4 c. water 1/2 tsp. salt

Place rice, curry powder, water and salt into a pot. Bring the rice to a boil over medium heat. When the rice boils, turn the heat to low. Cook, covered, for 15-20 minutes or until the water is absorbed.

A taste of East India.