Yield: 8 servings

What a lovely curry dish this is! It is quite yellow in color, and the sauce is smooth and velvety. It is the combination of all the spices which makes this great dish. Use a good quality of curry and make it with any meat. It is frequently served with beef liver in East Africa. Try it with lamb or veal as a change.

In a 4 quart saucepan:

Saute: 1 cup ONIONS, finely chopped

1 clove GARLIC, crushed

1 tsp. SALT

1 tsp. TURMERIC

1/4 tsp. CHILI POWDER

1 to 2 tsps. CURRY POWDER in

4 Tbs. OIL or MARGARINE until onions are soft.

Add 2 Ibs. CHUCK of BEEF cut in 3/4-inch cubes.

Saute lightly but do not permit the meat to brown.

Add: 2 cups WATER

4 Tbs. LEMON JUICE.

Cover tightly and allow to simmer for 1 hour.

If the sauce appears thin, thicken it with: 2 Tbs. CORNSTARCH dissolved in

2 Tbs. WATER.

Serve in a 4 quart oval bowl with RICE cooked in chicken or beef broth (allow 1 cup cooked rice per portion).

In a 6-sectioned relish dish or six small bowls:

Place: 1/2 cup BANANAS cut in 1/4-inch dice dribbled with lemon juice.

1 cup FRIED ONION SLICES

1/2 cup MANGO CHUTNEY

1/2 cup GRATED or SHREDDED COCONUT

1/2 cup ORANGE SECTIONS

1/2 cup CUCUMBER in 1/2-inch dice