Beef Stew

1. Heat 1 teaspoon oil in stockpot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining 1 teaspoon oil and remaining beef. Remove beef from stockpot.

2. Add onion, garlic, curry powder, cumin seeds, ginger, and turmeric to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Stir in broth, tomatoes, split peas, water, salt, and red pepper. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 13 ⁄4 to 21 ⁄4 hours or until beef is forktender.

3. Meanwhile, combine Yogurt Sauce ingredients in small bowl. Cover and refrigerate.

4. Stir cauliflower and green peas into stew. Cook, covered, 5 to 7 minutes or until cauliflower is crisp-tender.

5. Serve stew with Yogurt Sauce