Beef Baked withYoghurt and Black Pepper
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• 6 tablespoons vegetable oil
• 900g (2lb) boneless stewing beef from the neck and shoulder, cut into 4cm (1½in) cubes
• 225g (8oz) onions, very finely chopped
• 6 garlic cloves, very finely chopped
• ½ teaspoon ground ginger
• ¼–½ teaspoon cayenne pepper (optional)
• 1 tablespoon paprika
• 2 teaspoons salt
• ½ teaspoon very coarsely ground black pepper
• 300ml (½ pint) natural yoghurt, lightly beaten
How to make Beef Baked withYoghurt and Black Pepper
METHOD:
1. Preheat the oven to 180˚C/350˚F/gas 4. Put the oil in a wide, flameproof casserole and set over medium–high heat. When the oil is hot, put in as many meat pieces as the pan 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.
2. Add the onions and garlic to the pan and reduce the heat to medium. Stir-fry for about 10 minutes or until browned. Add the browned meat and any juices. Also add the ginger, cayenne, paprika, salt and black pepper and stir for a minute.
3. Add the yoghurt to the pan and bring to a simmer. Cover tightly with foil and then with a lid, and bake for 1½ hours. If the meat is not tender after this time, pour in 150ml (¼ pint) boiling water, cover tightly and bake for a further 20–30 minutes or until the meat is tender. Stir gently before serving.