Balti Beef Recipes
VEGETABLE BALTI
Curry doesn't tend to be the healthiest meal option, but this winter veg balti is high in fibre and vitamins, while low in fat
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
- Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
- Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
- Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium
BALTI BEEF
A delightful and easy mild curry adapted from "Indian...Made Simple", published by Parragon's Love Food division, no editor named. Balti recipes are usually associated with Birmingham, England, but the spice mixtures fit Indian cuisine. The Balti creators hail from the north Pakistan province Baltistan in Kashmir. Note that China, Pakistan and India all lay claim to that territory. Lamb is more typical of Indian cuisine than beef. We used venison tenderloin and our meat came out well done; next time we will cut the meat in bigger chunks as we prefer it medium rare. Note that a Vitamix can puree the sauce while it is still hot. Garlic and ginger paste is available in Indian groceries, or you can use Recipe #422497. It's a great timesaver for a great taste combination. I recommend a large wok instead of a large skillet when you cook the beef (I had red bell peppers flying everywhere).
Provided by KateL
Categories Curries
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 390.8, Fat 19.6, SaturatedFat 10.5, Cholesterol 131, Sodium 123, Carbohydrate 20.7, Fiber 5.3, Sugar 10.9, Protein 35.5
BALI BEEF
Make and share this Bali Beef recipe from Food.com.
Provided by ReeLani
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Brown beef and onion in a skillet and drain.
- Combine with the rest of the ingredients except the grated cheese.
- Pour into a 2 qt casserole dish.
- Top with grated cheese.
- Bake 45-50 minutes.
Nutrition Facts : Calories 616.3, Fat 35.4, SaturatedFat 16, Cholesterol 145.3, Sodium 603.2, Carbohydrate 30.4, Fiber 3, Sugar 6.4, Protein 42.4
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