Trim the meat and cut into even pieces.
Season and quickly color in hot fat.
Add the chopped onion and chopped garlic, cover with a lid and swear for a few minutes.
Drain off the surplus fat.
Add the curry powder and flour, mix in and cook out.
Mix in the tomato paste , gradually add the hot stock, thoroughly stir, bring to the boil,season and skim.
Allow to simmer and add the rest of the ingredients.
Cover with a lid and simmer in the oven or on stove till cooked.
Correct the seasoning and consistency, skim off all fat. At this stage a little cream nay be added for first class service.
Serve in a entree dish accompanied with rice which may be plain,boiled, pilaff or pilaff with saffron.