|Vegetable oil||1 Tablespoon|
|Beef round/Beef chuck||1 1⁄2 Pound, cut in 1-in.-cubes|
|Onions||4 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Beef bouillon cube||1 , crumbled|
|Water||1 1⁄2 Cup (24 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Brand rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Plain yogurt||8 Ounce (1 Carton)|
In a large skillet, heat oil.
Brown well on all sides.
Remove from skillet.
Add onions and garlic.
Cook until tender, but not brown.
Add curry powder, Stir and cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour and 1-1/2 teaspoons salt.
Add bouillon cube, water, vinegar and raisins.
Stir and cover.
Cook over low heat until meat is tender, 2 to 2-1/2 hours, stirring several times.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.