Best Balti Beef Recipes

BALTI BEEF AND CHICK PEAS

Steps:

• To Make Balti Sauce: Yield: 4 c Add 2-3 tbsp water to garlic and ginger. Rehydrate for 10 minutes. Heat oil. Add onions, garlic, and ginger. Add 2 tbsp Balti seasoning. Stir fry dry for 1 minute. Add tomatoes, lime juice, and stock. Bring to a boil, simmering uncovered for 20-30 minutes. Heat pan, add whole spice mixture. Gently roast until they start smoking/popping being careful not to burn (this step is optional). Add oil. Brown meat. Add onion, sauce, chick peas, beans, or other fresh vegetables. Heat through and simmer 10 minutes. Add cilantro before simmering is complete. Serve with rice and naan.

BALTI BEEF

Steps:

• BALTI SAUCE:.
• Melt the ghee in a wok or large skillet over medium-high heat.
• Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
• Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
• Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce.
• BEEF:.
• Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
• Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
• Add the bell peppers and continue stir-frying for 2 minutes.
• Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
• Add the balti sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender.
• Adjust the seasoning, if necessary.
• Garnish with cilantro sprigs and serve with Indian bread.

LOW FAT BALTI LAMB CURRY (OR BEEF)

Steps:

• Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.
• Sauté onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.
• Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.
• Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.
• Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.
• Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.