3 lbs. meat
2 med. sized onion
2 med. sized fresh tomatoes
1/2 tsp. cayenne
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. thyme
1/2 tsp. red pepper
1/2 tsp. black pepper
1 1/2 tsp. curry powder
1/2 tsp. allspice, ground
1 tsp. salt
1/2 c. vegetable oil

Put 1/2 cup vegetable oil in an open container on medium heat. Drop thin sliced onions in hot oil and brown them (do not over cook). Drop spices in the oil and onion mixture, reduce heat to low and keep stirring. Add 1/4 cup of water and sliced tomatoes. Continue to stir for approximately 5 minutes until the tomatoes get soft and become very much a part of the curry mixture.

Add the meat and stir it for 10 minutes. Increase the temperature from low to medium while stirring. After 10 minutes of stirring, add a cup of water, cover and let simmer for 20 minutes. Check to see if there is enough water in the pot, if not, add a little. After the initial 20 minutes of simmering, turn the heat to low and let it slow cook for another 20 minutes. (If using a pressure cooker, this time can be reduced to 10 minutes.)