2 Tbsp.canola oil, divided

3 pounds boneless bottom round roast, trimmed of fat, cut in 1-inch cubes

3 cups chopped onions

2 tsp. minced garlic

1- 14.5-ounce can beef broth

6 ounces tomato paste

1 tsp. lemon zest or grated rind

1 Tbsp. curry powder

2 bay leaves

In a heavy large Dutch oven or pot, heat 1-tablespoon oil over medium-high heat. Saute beef cubes until brown. Remove beef from pan and add remaining oil. Saute onion and garlic until tender. Return beef to pan and stir in broth, tomato paste, lemon zest, curry powder and bay leaves. Allow mixture to come to a brief boil, cover and immediately reduce heat to low. Simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves. Serve in shallow bowls over cooked fluffy basmati rice.