1 Roast (I used a chuck roast I picked up on sale at Wal-Mart this morning)
Fresh Garlic (I actually used minced but I'm going to start buying fresh)
Plain yogurt (can be Greek)
Cream of Mushroom Soup (2)
Chicken Stock (probably be better with beef stock, but I go with what I have)
First step, I peeled the ginger and put it in the food processor with the garlic, cayenne, pepper, salt and a few dollops of yogurt.
Then I put the beef in a glass container and used a spatula to spread the mixture on one side, and then the other. Cover and refrigerate for as many hours as you can.