Happy new month amazing people! Today, let's prepare some very easy jack potatoes. We will wash them and bake them with their skin. Believe me, baked potatoes taste way better when cooked with the skin on. They become crispy and you would want to eat them all. We shall pair the potatoes with a simple cucumber and yoghurt topping and serve with some beef.
Yoghurt Beef with Jack potatoes
Beef
750g Beef cut into big chunks 1 onion sliced 1 tablespoon garlic ginger paste Juice of 1 line 300ml thick plain yoghurt 2 cups water 1 tablespoon oil
Marinate the beef with garlic ginger paste, salt, cayenne pepper and 1/4 of the yoghurt. Let it stand for one hour.
Keep Reading
- Cocktail bar: Endless melody
- Easy recipe: Swahili beef and potato dry fry
- Easy recipe: Tuna masala with garlic bread
- Cocktail bar: Banana Daquiri
In a pan, put the oil and add the marinated beef. Seal the pores then turn the beef once browned on both sides.
Add in the onions and the rest of the yoghurt. Bring to a boil on medium heat. It will produce its own juices. let it cook until totally reduced (about 10 minutes).
Add the two cups of water and let it slow cook for another 30 minutes or until the meat is tender. Finish off with some lime juice.
Once all the sauce is coated on the beef serve with your jack potatoes and the remaining cucumber mix on the side.