What a lovely curry dish this is! It is quite yellow in color, and the sauce is smooth and velvety. It is the combination of all the spices which makes this great dish. Use a good quality of curry and make it with any meat. It is frequently served with beef liver in East Africa. Try it with lamb or veal as a change.

1 cup onions, finely chopped

1 clove garlic, crushed

1 tsp. salt

1 tsp. turmeric

¼ tsp. chili powder

1 to 2 tsps. curry powder

4 Tbs. oil or margarine

2 lbs. chuck of beef cut in ¾-inch cubes

2 cups water

4 Tbs. lemon juice

2 Tbs. cornstarch

2 Tbs. water

8 cups rice cooked in chicken of beef broth

½ cup bananas cut in ¼-inch dice

lemon juice

1 cup fried onion slices

½ cup mango chutney

½ cup grated or shredded coconut

½ cup orange sections

½ cup cucumber in ½-inch dice

In a 4-quart saucepan sauté the onions, garlic, salt, turmeric and chili powder in oil or margerine until onions are soft. Add the chuck of beef. Sauté lightly but don not permit the beef to brown. Add 2 cups water and 4 Tbs. lemon juice. Cover tightly and allow to simmer for 1 hour. If the sauce appears thin, thicken it with cornstarch dissolved in 2 Tbs. water. Serve in a 4-quart oval bowl with rice cooked in chicken or beef broth (allow 1 cup cooked rice per portion). In a 6-sectioned relish dish or six small bowls place bananas dribbled with lemon juice, fried onion slices, mango chutney, grated or shredded coconut, orange sections and cucumber. Place the sambals, or relishes, on the tables so guests may help themselves.

main course for eight persons