Beef Stew

Preparation:

1. Heat 1 teaspoon of oil in a stockpot over medium heat until hot.
2. Brown half of the beef; remove from stockpot.
3. Repeat with remaining 1 teaspoon oil and remaining beef.
4. Remove beef from stockpot.
5. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; cook and stir for 3 to 5 minutes or until the onion is tender.
6. Stir in broth, tomatoes, split peas, water, salt, and red pepper.
7. Return beef to stockpot; bring to a boil.
8. Reduce heat; cover tightly and simmer 13 ⁄4 to 21 ⁄4 hours or until beef is fork-tender.
9. Meanwhile, combine Yogurt Sauce ingredients in a small bowl.
10. Cover and refrigerate.
11. Stir cauliflower and green peas into the stew.
12. Cook, covered, 5 to 7 minutes or until cauliflower is crisp-tender.
13. Serve stew with Yogurt Sauce