Step 1

Combine all Indian Curry Spices in a small mixing bowl and set aside.

Step 2

Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.

Step 3

Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.

Step 4

Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes. Return the meat to the Dutch oven and bring to a simmer.

Step 5

Put the lid on the pot cracked and simmer on low for 1 hour.

Step 6

Garnish with cilantro and serve!