2 lb Chuck roast (bite-size)
1/4 ts Cumin
3 tb Flour
1/4 ts Ginger
2 ts Salt
1/8 ts Cayenne pepper
2 tb Vegetable oil
1 c  Chopped celery
20 oz Pineapple chunks
1/2 c  Chopped onion
2 c  Juice/water
2    Cloves minced garlic
1/2 ts Paprika
1 c  Sliced carrots
1/4 ts Coriander
3 sm Tomatoes, wedged
1/4 ts Turmeric	parsley flakes

Dredge beef in flour and salt and brown in oil. Pour off drippings. Add
spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1
hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and
heat through. Garning with parsley. Makes 8 servings.