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Tuesday, March 13, 2012

Madhur Jaffrey's recipe for Beef Baked with Yogurt and Black Pepper

I tried with great anticipation last night the recipe posted in our newspaper from Jaffrey's  My Kitchen Table: 100 Weeknight curries cookbook..Beef baked with yogurt and Black pepper .. I followed the recipe, only lowered the temperature and cooked it slower in my oven at 275 and longer.. the smell was incredible as my daughter in law with a busy day was in and out of my house, leaving my grand daughter with me and she decided to stay for supper as it did smell fabulous!!.. I used a very heavy caste iron pot with a lid, my Straub which I love!

Beef Baked with Yogurt and Black Pepper
Jaffrey notes this is her take on a traditional cooking method that involves sealing the pot and lid with a stiff dough and then leaving it to cook over a gentle fire with hot ashes spread over the lid. Serve with rice, chapati, paratha or naan.
She adds you can make this dish with stewing lamb from the shoulder as a change from beef.
6 tbsp (100 mL) vegetable oil
2 lb (1 kg) boneless stewing beef from the neck and shoulder, cut into 1 1/2-inch (4-cm) cubes
8 oz (250 g) onions, very finely chopped (2 cups/500 mL)
6 garlic cloves, very finely chopped
1/2 tsp (2 mL) ground ginger
1/4 to (1 to 2 mL) 1/2 tsp cayenne pepper, optional
1 tbsp (15 mL) paprika
2 tsp (10 mL) salt
1/2 tsp (2 mL) very coarsely ground black pepper
1 ¼ cups (300 mL) natural yogurt, lightly beaten
Preheat the oven to 350°F (180°C). 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, pour in 2/3 cup (150 mL) 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.



I must say that the dish was a disappointment as the yogurt sauce was not thick and creamy as it appears in the picture in the paper..










the yogurt sauce had separated . I was surprised as sour cream and yogurt will separate at high temperatures! This was not  as high a temp as suggested in the recipe.. 


 I tried to savage the sauce by thickening it with a bit of cornstarch which did help.. The flavour was also bland.. which was a surprise.. I think I would do this again but hold the yogurt until the end, also flavour it more with more seasoning at the end. I also think this would work well in the crock pot !
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