Ingredients:

6 tablespoons vegetable oil
2 pounds boneless stewing beef from the neck and shoulder, cut into 1-1/2 cubes
3 medium onion, peeled and minced
6 cloves garlic, peeled and minced
1/2 teaspoon dried powdered ginger
1/2 teaspoon cayenne pepper
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon very coarsely ground black pepper
1-1/4 cups plain yogurt, beaten lightly

Directions:

Preheat oven to 350 degrees F. 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 pieces on all sides and set them aside in a deep plate. Brown all the meat this way, then remove.

Put the onions and garlic into the same pot 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 pepper. Stir for a minute. Now put in the yogurt and bring to a simmer.

Cover tightly, first with aluminum foil and then with a lid, and bake in the oven for 1 1/2 hrs. The meat should be tender by now. If it is not tender, 1/2c of boiling water, cover tightly, and bake another 20-30 minutes or until meat is tender. Stir meat gently before serving.