1 lb Beef; cubed in 1" cubes
Lemon juice
2 ts Salt
1    Onion, large; chopped fine
2    Garlic clove; chopped fine
2    Chiles, dried; chopped fine
2 tb Coriander; ground
1 ts Cumin, ground
1 tb Turmeric
1 ts Ginger, powdered
2 ts Pepper, black
4 oz Tomato paste
1 1/4 c  Beef stock
1/4 c  Ghi
2 tb Garam masala

Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and
chili together well. Heat the ghee in a heavy saucepan over medium heat and
fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric,
ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and
lemon juice; stir well to coat the meat with the 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 the garam masala and cook for a further 10 minutes. The gravy should by
this stage be very thick, if it is not remove the lid from the pan and
increase the heat to boil off excess moisture until the gravy thickens.