Heat the oil in a heavy bottomed pot until it just begins to smoke.
Generously salt and pepper the chuck roast, then add the chuck roast and brown in batches. Remove from the pan and set aside.
Add the onions and sauté until translucent, about 5 minutes. Add the garlic, ginger, and curry powder. Cook until fragrant, about 30 seconds.
Add in the diced tomatoes and the lemon juice, scraping up the browned bits.
Return the browned beef to the pan. Bring to a simmer and cook covered for 45 minutes. (If you are making with rice, now is the time to start your rice.)
Serve over rice and enjoy!