Balti Beef Curry Recipe - Serves 4

Balti Beef Curry Recipe

Taste Rating = 7     Heat Rating = Mild to Medium



Ingredients

Sauce ingredients

2 tablespoons (30ml) cooking oil
2 large onions, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 tin/can (400g or 14 oz) chopped tomatoes
1 teaspoon (5ml) ground paprika
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (2.5ml) ground cumin
1/2 teaspoon (2.5ml) ground coriander
1/4 teaspoon (1ml) chilli powder
1/4 teaspoon (1ml) ground cardamom
1/2 teaspoon (2.5ml) salt

Balti ingredients

2 tablespoons (30ml) cooking oil
1 large onion, peeled and finely hopped
3 cloves of garlic, peeled and crushed
2 medium red bell peppers (capsicums), deseeded and finely chopped
700g (1 lb 8 oz) lean beef, with all excess fat removed and sliced into 6mm (1/4 inch) strips with a maximum strip length of 75mm (3 inches)


Method

Make the sauce

Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Add the onions, garlic and ginger, mix well and saute until the onion is soft and golden (5-7 minutes), turning often
Add the chopped tomatoes and mix well
Sprinkle in the ground paprika, ground turmeric, ground cumin, ground coriander, chilli powder, ground cardamom and salt, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 20 minutes, stirring a few times (add a little more water if the suace becomes too dry)
Remove the cooked ingredients from the heat, allow to cool for 60 minutes, put into a food processor, blend into a smooth paste and set aside

Make the balti

Heat the cooking oil in a large frying pan or saucepan over a medium to high heat
Add the onion and garlic, mix well and saute until the onion is soft and golden (5-7 minutes), turning often
Add the red bell peppers (capsicum), mix well and stir-fry for 2 minutes
Add the beef, mix well and stir-fry for 5 minutes
Add the balti sauce that you made, mix well, bring to the boil, reduce the heat to maintain a good simmer and simmer for 7 minutes, stirring often
Serve hot

Check out a review of this recipe


Recipe submitted by D Desai on 23 July 2012