1kg red meat (lamb, beef, or bison), trimmed of fat and cubed

2kg yogurt

3 tablespoons olive oil

Water, to cover the meat

1 bay leaf

2 beef bouillon cubes

4 cloves garlic, crushed

2 tablespoons cornstarch, dissolved in 2 tablespoons cold water to form a slurry

Rice, for serving


1 - Heat the oil in a pot over medium-high heat.

2 - Add the meat and let it brown on all side and stir the meat and add just enough water to cover it . Add the bouillon cubes and bay leaf. Bring it up to a boil, then turn it down to a simmer and cook (covered) until the meat is tender, about 50 minutes, stirring occasionally and adding water if necessary.

3 - Add the yogurt and cornstarch slurry to the meat. Cook over low heat until it comes to a simmer, stirring continuously in one direction with a wooden spoon.

4 - Heat the remaining 1 tablespoon oil with the crushed garlic in a small skillet over low heat for 2 to 3 minutes, stirring constantly. Add the sauteed garlic to the soup, add salt as desired.

5 - Serve with prepared rice.