Heat the oil in a heavy-bottomed pot until shimmering and hot. Season the chuck roast with salt and pepper.

Working in batches, brown the meat pieces and then set them aside.

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.

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.

Bring curry to a simmer, and cook covered for 45 minutes. Adjust seasonings, adding more salt, pepper, or curry powder as needed.

Serve the beef curry over rice if desired. Sprinkle with fresh herbs for garnish.