Heat the oil in a heavy-bottomed pot until shimmering and hot. Season the chuck roast with salt and pepper.
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2
Working in batches, brown the meat pieces and then set them aside.
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3
In the same pot, add the onions and sauté until translucent, about 5 minutes, adding more oil if needed. Add the minced garlic, ginger, and curry powder, cooking until the garlic is golden.
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4
Add the diced tomatoes, bay leaf, and lemon juice to the pot, scraping up any bits from the bottom of the pot. Return the beef to the pot.
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