• 2 teaspoons carroway seeds
• 600g new potatoes
• Low fat cooking spray
• 500g lean brazing steak (cubed)
• 2 large onions (chopped)
• 2 garlic cloves (crushed)
• 2 red peppers (deseeded and cut into hunks)
• 1 teaspoon hot smoked paprika
• 2 x 400g cans chopped tomatoes
• 2 beef stock cubes dissolved in 200 ml boiling water
• 2 tablespoons of freshly chopped dill (optional)
• 4 tablespoons low fat natural yoghurt (to serve)
• Salt & pepper

• Preheat oven to 160 FAN
• In a pestle and mortar crush carroway seeds
• Wash potatoes and cut any large in half leaving the rest whole
• Put seeds and potatoes to one side
• Spray large lidded hob and ovenproof casserolae dish with lowfat cooking spray and fry the beef for a few minutes until browned and sealed on all sides. You may need to do this in batches. Remove from pan and set aside.
• If needed, spray pan again. Add onion, garlic and peppers. Fry for 2-3 minutes to soften.
• Return to beef to the pan, stir in paprika, seeds,  tomoatoes, stock and potatoes.
• Put lid on casserole dish, place in oven. Cook for 1 and 3/4 hours or until meat is tender, stirring occasionally.
• Just before serving, stir in chopped dill.
• Divide between four bowls and top with tablespoon of yoghurt.