Place cubed beef, beef broth, tomato paste, tomatoes, lemons, garlic, ginger and pepper flakes in a large pot. Bring mixture to a boil, reduce heat to low and simmer, partially covered until the meat is very tender (about 2 hours). Allow meat to cool slightly and remove the lemon pieces.

Cook rice until tender and set aside. Saute onions and potatoes separately in oil until golden brown. Preheat oven to 375 degrees. Stir the curry powder into the meat mixture until well combined. Layer the rice, potatoes and onions on top of the meat mixture. Place, uncovered in the oven, and heat through (15-20 minutes). Serve with chutney. 4 servings.