This is a fragrant and spicy dish of the Indian cuisine, a curry made of melt in mouth beef and rich balti sauce.
The recipe is adapted from Everyday Indian by Parragon.
Ingredients:
2 tbsp ghee
1 large onion, finely chopped
2 garlic cloves, crushed
1 large red pepper (deseeded and sliced)
500 g boneless beef, diced
For the balti sauce:
2 tbsp ghee
2 large onions, finely chopped
2 cloves garlic, crushed
1 tbsp fresh grated ginger
1 x 400 g can chopped tomatoes
1 tsp ground paprika
1/2 tsp turmeric powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
season to taste
Method:
To make the balti sauce, melt the ghee in a wok or large frying pan over a medium high heat. Add the onions and fry until tender.
Add the ginger and garlic and stir-fry for 5 minutes until the onion is golden brown.
Stir in the paprika, turmeric, cumin, coriander, chilli powder, cardamom and pepper to taste, stir-fry for 2-3 minutes until fragrant and darker in colour.
Stir in the tomatoes and bay leaf.
Bring to the boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Leave the sauce to cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and whizz to a smooth sauce.
Wipe out the wok and return to a 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 red pepper 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 the boil.
Reduce the heat, cover and simmer for 1,5 hours or until the meat is tender and cooked through, and the sauce slightly reduces and thickens.
Adjust the seasoning if necessary. Garnish with coriander sprigs, if desired, and serve with Indian flatbread or rice.
Bon Appetit!
