Beef baked with yoghurt and black pepper by Kees

Beef baked with yoghurt and black pepper

6 tablespoons vegetable oil
900g (2lb) bonless stewing steak cut into 1.5 inch cubes
225g (8oz) onions, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
half teaspoon powdered ginger
one eight - one half teaspoon cayenne pepper
1 tablespoon paprika
2 teaspoons salt
half teaspoon coarsely ground black pepper
300ml (10 fl oz) natural yoghurt, beaten lightly

Preheat over to 180 C/350 F Gas 4

Put the oil in a wide casserole-type pan and set over a medium-high heat. When 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.

Put the onions and garlic into the same pan 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 black pepper. Stir for a minute. Now put in the yoghurt and bring to a simmer. Cover tightly, first with aluminium foil then with a lid and bake in the oven for 1.5 hours. The meat should be tender by now.

If not, pour in 150ml (5fl oz) boiling water and bake for another 20-30 minutes or until tender. Stir gently before serving with rice or whatever you fancy!