Kirghiz Baked Beef

This Central Asian-inspired casserole is a fascinating collision of savory and sweet. Chopped flank steak gets browned with onion and green pepper, then baked with a generous mix of dried apricots, raisins, prunes, and fresh apple, all bound together with yogurt and eggs and punched up with curry powder.

The fruit isn’t decoration here. During that 45-minute bake, the apricots and prunes soften and release their sugars into the yogurt-egg base, creating a tangy, sweet sauce that coats every piece of beef. The apples hold their shape better and add a fresh crunch against the tender meat.

Pour off the drippings after browning the beef. This step keeps the casserole from turning greasy. The yogurt provides all the moisture you need.

Chef Tips

• Chop the beef into even ½-inch pieces so everything cooks at the same rate. Larger chunks will be tough in the center while smaller ones dry out.
• Use a deep casserole dish. The yogurt and egg mixture bubbles as it bakes and a shallow dish means spillover.
• Don’t skimp on the curry powder. Two tablespoons sounds like a lot, but the fruit sweetness needs that warm, spiced counterweight.

Variations

• Substitute lamb shoulder for the flank steak for a more traditionally Central Asian flavor.
• Add a handful of slivered almonds on top for the last 10 minutes of baking for a toasted crunch.
• Replace curry powder with a blend of cumin, coriander, and turmeric for a more region-specific spice profile.