Serves: 6
Total Calories: 55

1 1/2 pounds lean beef chuck roast, boneless
1 1/4 cups nonfat plain yogurt
1 teaspoon cardamon seeds (removed from pods), crushed
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon reduced-fat margarine
2 cups chopped onions (about 2 large)
1 tablespoon grated ginger root
2 cloves garlic, finely chopped
3/4 teaspoon coriander seed, crushed
1/2 teaspoon cumin seed
1/4 teaspoon ground turmeric
3/4 teaspoon salt
cucumber Rice (see recipe)
1/4 cup cold water
1 tablespoon cornstarch
1 tablespoon all-purpose flour
Chopped Fresh cilantro

Trim fat from beef roast cut beef into 1-inch cubes. Mix 1 cup of the yogurt, the cardamom, cloves and nutmeg in glass or plastic bowl or heavy plastic bag stir in beef. Cover and refrigerate at least 4 hours. Heat margarine in 10-inch nonstick skillet over medium heat until melted. Cook and stir onions, gingerroot and garlic about 2 minutes. Stir in beef mixture, coriander, cumin, turmeric and salt. Heat to boiling reduce heat. Cover and cook, stirring occasionally, until meat is tender, about 1 1/2 hours. Prepare Cucumber Rice. Shake water, cornstarch and flour in tightly covered container gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve beef mixture over Cucumber Rice drizzle with remaining 1/4 cup yogurt and sprinkle with cilantro.

1 Serving: Calories 330 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 85mg Sodium 650mg Carbohydrate 28g (Dietary Fiber 1g) Protein 32g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 7

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