Tandoori – meat in refined yogurt sauce

Ingredients for 4 servings:

• 500 g tender meat (chicken, pork or beef)
• 250 g yogurt
• 200 g sour cream
• 1 small can of coconut milk
• 1 onion(s)
• 200 g bell pepper(s), frozen, sliced
• 4 tsp tandoori masala
• 2 clove(s) garlic, squeezed
• 1 cube of vegetable stock
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Slice the onion into strips and sauté. Add the garlic, frozen bell peppers (they won’t overcook as quickly), 1 stock cube, and tandoori spice. Remove from the heat and let cool. Slice the meat into strips and brown all over. Mix the vegetables and their stock with the sour cream, yogurt, and coconut milk. Add the cooked meat. Season with lemon juice and perhaps another stock cube. Place everything in a casserole dish and let it sit overnight, or at least 3-4 hours. Then transfer to the oven and bake for about 30-40 minutes at 180°C. Cover open casserole dishes with aluminum foil. Serve with basmati or fragrant rice.