Author Topic: Beef Baked with Yogurt and Black Pepper with thanks to Madhur Jaffrey  (Read 1831 times)

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Offline tempest63

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Beef Baked with Yogurt and Black Pepper

This is one of the curries I used to cook for my kids when they were young as it is not heavily spiced. A dinner guest once mentioned it was very similar to a dish he ate regularly when growing up on Greece. Serve with rice, chapati, paratha or naan.

Madhur Jaffrey adds you can make this dish with stewing lamb from the shoulder as a change from beef. I say you could also use shin of beef, reduce the oven temperature and cook for longer to let all the gelatinous matter break down and add greater depth of flavour.

100 ml vegetable oil (I use ghee)
1kg boneless stewing beef from the neck and shoulder, cut into 1 1/2-inch cubes
250g onions, very finely chopped
6 garlic cloves, very finely chopped
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1 tbsp paprika
2 tsp salt (I use 1tsp and then taste and add as needed)
1/2 tsp very coarsely ground black pepper (1/2 tsp is really never enough. Experiment!)
1 1/4 cups natural yogurt, lightly beaten (use the thick Greek stuff)
Preheat oven to 180c. 

Put the oil in a wide, flame-proof 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, then set them aside in a deep plate. Brown all the meat this way.

Add the onion 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.

Add the yogurt to the pan and bring to a simmer.

Cover tightly with foil and then with a lid, and bake for 1 1/2 hours.

If the meat is not tender after this time, gradually add about 150ml boiling water, cover tightly and bake for a further 20 to 30 minutes or until the meat is tender.

Stir gently before serving.

Serves 4 to 6


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