2 large onions, finely chopped

3 Tbsp. fresh ginger, grated

8 cloves garlic, minced

2 Tbsp. canola oil

2 Tbsp. curry powder

1/4 cup all-purpose flour

3-lb. boneless chuck shoulder roast, cut into 1/2” by 2” strips

1/3 cup tomato paste with 2/3 cup water

1/2 tsp. salt

1/3 cup cilantro, chopped

Saute onions, ginger and garlic in 1 Tbsp. oil over low heat in large pot or Dutch oven. Combine curry powder and flour. Dredge beef strips in flour. Add 1 Tbsp. oil to pot, add beef strips and brown for 3-4 minutes on medium-high heat. Add tomato paste mixture. Cover and cook for about 1 1/2 hours or until meat is tender. Add cilantro.