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Beef Baked with Yogurt and Black Pepper
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Ingredients
2 pounds boneless stewing beef cut into 1½-inch cubes
6 TBSP vegetable oil
1¼ cup SCD plain yogurt, lightly beaten
3 medium onions
6 cloves garlic, peeled and minced
½ tsp dried ginger
⅛-½ tsp cayenne pepper
1 TBSP paprika
2 tsp salt
½ tsp black pepper
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900 grams boneless stewing beef cut into 3.8-cm cubes
6 TBSP (90 ml) vegetable oil
300 ml SCD plain yogurt, lightly beaten
3 medium onions
6 cloves garlic, peeled and minced
½ tsp (2.5 ml) dried ginger
⅛-½ (0.625- 2.5 ml) tsp cayenne pepper
1 TBSP (15 ml) paprika
2 tsp (10 ml) salt
½ tsp (2.5 ml) black pepper
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Dietary Therapies
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Instructions
- Preheat oven to 350°F (180°C).
- 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 on all sides and set aside in a deep plate.
- Brown all meat this way and then remove.
- Put the onions and garlic in the same pot and turn heat to medium.
- Stir fry the onions and garlic for about 10 minutes or until browned.
- Add the meat and juices as well as the ginger, cayenne, paprika, salt and pepper.
- Stir for a minute.
- Now add the yogurt and bring to a simmer.
- Cover tightly, first with aluminum foil and then the lid to the pot.
- Bake in the oven for 1½ hours.
- If the meat is not tender after this time, add ½-cup (118 ml) boiling water, cover tightly, and bake another 20-30 minutes.
- Stir before serving.
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