1. Peel and finely chop the garlic and the onion

2. Melt half the lard in a pan

3. Stir in one teaspoon of curry powder

4. Fry the curry over low heat for 1 minute while constantly stirring

5. Add the onion and garlic and continue frying for another 2minutes

6. Pour in the stock and the lemon juice

7. Add the bay leaves

8. Bring the mixture to the boil

9. Cover the pan with a lid and let it simmer over low heat for 45minutes

10. While the pan is simmering, continue with the other ingredients

11. Trim any fat from the meat and cut it into 1 inch pieces

12. Season the meat with salt and pepper and dust it with the remaining curry powder

13. Melt the remaining half of lard in a pan

14. Fry the meat for about 3minutes over high heat until it is brown on all sides

15. Strain the curry stock (from the other simmered pan) through a course sieve over the meat

16. Stir in the sugar and tomato puree

17. Cover the pan with a lid and let it simmer for about 1 and 1/2hours or until tender

List of ingredients required:

1 tablespoon brown sugar
1 large onion
2 bay leaves
2 cloves garlic
2 pints beef stock
Juice of half lemon
Salt and black pepper
1 and 1/2 lb chuck steak
2 tablespoons tomato puree
1 and 1/2 tablespoons curry powder
3 oz lard