• 6 Tablespoons vegetable oil
• 2 pounds beef stew meat
• 3 onions, minced
• 6 garlic cloves
• ½ Teaspoon ginger
• ½ Teaspoon cayenne
• 1 Tablespoon paprika
• 2 Teaspoons salt
• ½ Tablespoon pepper
• 1¼ cups plain yogurt, beaten lightly

Preheat oven to 350. Heat oil in a large stockpot over medium high heat. Add beef and brown thoroughly. Remove beef when browed and place in a bowl to accumulate juices (juice will be used in recipe). Add onions and garlic to pot and sauté until brown. Return browned meat and juices to pot. Stir in ginger, cayenne, paprika, salt and pepper. Add in yogurt and bring mixture to a simmer. Cover pot with aluminum foil and lid. Place in oven and bake 1-1/2 hours. Add water as needed before baking to ensure meat remains tender.

Yields 4 to 6 servings
Total Net carbs: 10 grams per serving