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Beef Baked with Yogurt and Black Pepper
Yield: 4 servings
6
2
3
6
1
1
1
2
1
1
tablespoons vegetable oil
pounds beef stew meat
onions, minced
garlic cloves
/2 teaspoon ginger
/2 teaspoon cayenne
tablespoon paprika
teaspoons salt
/2 tablespoon pepper
1/4 cups plain yogurt, beaten lightly
Preheat oven to 350 degrees F.
Heat the oil in a wide, flameproof casserole type pot over a medium high flame. When hot, put in as
many meat pieces as the pot will hold easily in a single layer. Brown the meat pieces on all sides and set
them aside in a deep plate. Brown all the meat this way, then remove.
Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the
onion−garlic mixture for about 10 minutes or until it has browned.
Now put in the browned meat as well as any juices that might have accumulated in the plate. Also put
in the ginger, cayenne, paprika, salt, and pepper. Stir for a minute.
Now put in the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then with a
lid, and bake in the oven for 1 1/2 hours. The meat should be tender by now. If it is not tender, add 1/2
cup of boiling water, cover tightly, and bake another 20 to 30 minutes or until meat is tender.
Stir meat gently before serving.
Per Serving: 863 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 59 g Tot Fat;
1
0 g Carb; 2 g Fiber; 55 mg Calcium; 9 mg Iron; 1324 mg Sodium; 227 mg Cholesterol
Beef Baked with Yogurt and Black Pepper
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