How to make
Tenderize the beef leg and spike it with bacon bits, celery and carrot. Rub it with black pepper and put it to fry with 1/2 cup of oil. Once evenly browned, add salt and 2 chopped carrots, sliced celery, parsley roots and sauté until soft.
Occasionally top up with some hot water until the meat is semi-cooked. Add the chopped tomatoes, and after another half hour, the beaten yoghurt. Allow the dish to simmer on low heat for another 10 minutes, then remove the meat and cut it into slices.
Strain the sauce, season it with wine, spices to taste and remove it from the heat after 6 minutes. Serve the beef over the boiled rice with salt, topped with the sauce.
