1. In a saucepan, melt 3 tablespoons of butter and in it sauté 3 onions sliced and 2 garlic cloves minced, until lightly browned.

2. Stir in 1 tablespoon of curry powder, 1/2 teaspoon of salt and 3 tablespoons of hot water and simmer for 15 minutes.

3. Add 3 large tomatoes quartered and 1/2 cup of hot beef stock. Simmer for 45 minutes.

4. Cool marinade before using.

5. Cut 2 1/2 pounds of steak into 1 1/2″ cubes. Pour sauce over meat and let meat marinate in sauce for 2 hours.

6. Remove meat from sauce and skewer it alternating with slices of onion and sliced fresh ginger.

7. Brown meat on all sides over hot charcoal fire basting frequently with melted butter.

8. Serve with cooked rice and marinade. Reheat marinade to boiling point.