Instructions: Fry the onions in the oil until golden brown, then take out of the pan and set aside. Mix all the spices with the garlic. Rub the spice mixture into the meat. Add to the pan and brown until the spice coating turns a rich brown color.

Return the onions to the pan and add the stock and bay leaves. Bring to the boil, add salt and pepper to taste. Simmer covered until the meat is tender. (Depending on cut of beef anywhere from 1 1/2 hours to 3 hours) Make sure the sauce does not boil dry.

Just before serving remove bay leaves and add the lemon juice.

Serve with rice and pappadoms.

Courtesy of Dale & Gail Shipp, Columbia Md. = Converted by

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