1 1/2 lb. lean beef boneless chuck roast
1 c. plain nonfat yogurt
1 tsp. cardamom seeds (removed from pods), crushed
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1 tbsp. reduced-calorie butter
2 lg. onions, chopped (about 2 cups)
1 tbsp. grated gingerroot
2 cloves garlic, finely chopped
3/4 tsp. coriander seed, crushed
1/2 tsp. cumin seed
1/4 tsp. ground turmeric
3/4 tsp. salt
1/4 c. cold water
1 tbsp. cornstarch
1 tbsp. Gold Medal all-purpose flour
Cucumber Rice (below)
1/4 c. plain non-fat yogurt
Chopped fresh cilantro

Trim fat from beef roast. Cut beef into 1-inch cubes. Mix 1 cup yogurt, the cardamom, cloves and nutmeg in glass or plastic bowl or heavy plastic bag. Stir in beef. Cover and refrigerate at least 4 hours.

Heat butter in 10-inch nonstick skillet until melted. Cook onions, gingerroot and garlic in butter about 2 minutes, stirring frequently, until onions are tender. Stir in beef mixture, coriander, cumin, turmeric and salt. Heat to boiling; reduce heat. Cover and cook about 1 hour 30 minutes, stirring occasionally, until beef is tender.

Shake water, cornstarch and flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve beef mixture over Cucumber Rice. Drizzle with 1/4 cup yogurt. Sprinkle with cilantro.

CUCUMBER RICE:

2 c. hot cooked rice
1 med. cucumber, seeded and chopped (about 1 cup)
2 tbsp. lemon juice

Mix all ingredients.