1 1/2 lb Beef chuck boneless cubed
- 1/2"
3 tb Olive oil
3/4 c  Beef stock
3    Onions chopped fine
2 ts Tamarind concentrate
2 1/2 tb Tomato paste
1/2 ts Paprika Hungarian hot
1/4 ts Fenugreek ground
3/4 ts Coriander seeds crushed
1 ts Tarragon dried
Salt to taste
1 1/2 ts Black pepper freshly ground
3    Garlic cloves minced fine
3 tb Cilantro leaves chopped
1/4 c  Walnut pieces finely chopped
1 tb Sugar or honey

Heat the oil over med-high heat in a large cast iron skillet. Add the beef,
onions, and garlic and cook while stirring for 12-15 minutes. Combine the
hot beef stock, with the tomato paste & the tamarind concentrate in a bowl
and alow to stand until all of the tamarinf concentrate is disolved,
approx. 8-10 minutes. Add this mixture to the beef as well as all of the
other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be
sure to stir occassionaly. Add stock as needed if the liquid reduces too
much. Add the sugar and walnuts and simmer for 15 more minutes.