30 ml (2 tbsp) oil
1 large onion, chopped
675 g (1 1/2 lb) stewing steak, cubed
450 g (1 lb) carrots, sliced
5 g (1 tsp) ground cumin
5 g (1 tsp) sugar
300 ml (1/2 pt) beef stock
salt and pepper
250 ml (8 fl oz) yoghurt
1 large onion, chopped
675 g (1 1/2 lb) stewing steak, cubed
450 g (1 lb) carrots, sliced
5 g (1 tsp) ground cumin
5 g (1 tsp) sugar
300 ml (1/2 pt) beef stock
salt and pepper
250 ml (8 fl oz) yoghurt
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Add the steak and brown it in the oil.
3. Add the carrots, cumin and sugar, and stir well.
4. Add the stock and seasoning. Bring to the boil, cover and bake at 140°C (275°F) Gas 1 for 3 hours.
5. Remove from the oven, stir in the yoghurt carefully and heat through gently before serving.
2. Add the steak and brown it in the oil.
3. Add the carrots, cumin and sugar, and stir well.
4. Add the stock and seasoning. Bring to the boil, cover and bake at 140°C (275°F) Gas 1 for 3 hours.
5. Remove from the oven, stir in the yoghurt carefully and heat through gently before serving.
serving amount
serves 4 - 6
rate this recipe
9.3
out of 10
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