1# beef, cubed                          1T turmeric
lemon juice                             1t powdered ginger
2t salt                                 2t black pepper
1 onion, finely chopped                 4oz tomato paste
2 garlic cloves, finely chopped         1.25c beef stock
2 chiles, dried, finely chopped         .25c Ghee
2T Coriander, ground                    2T Garam masala
1t ground Cumin

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Sprinkle lemon juice and salt over meat.  Fry mixed onion, garlic, and chili in
Ghee for 2 minutes.  Add coriander, cumin, turmeric, ginger, and pepper, stir 
well and cook for 2-3 minutes.  Add beef and lemon juice and stir well to coat
meat with spices.  Cook 5-10 minutes.  Stir in the tomato paste and beef stock,
bring to a boil then cover and simmer gently 30-40 minutes until the meat 
begins to get tender.  Sprinkle in garam masala and cook 10 minutes.  If gravy
is not thick, remove lid, increase heat and boil off excess moisture until
gravy thickens.

Double recipe for a wok-sized batch.  Freezes well.