Preparation : 20minutes
Cooking time : 40 minutes
Pour : 6 persons
- 2 tbsp ghee, vegetable oil, or peanut oil
- 1 large onion chopped
- 2 garlic cloves crushed
- 2 large red bell peppers seeded and chopped
- 1 lb 5oz, 600 g boneless beef, such as sirloin, thinly sliced
- Fresh cilantro sprigs, to garnish (fresh coriander)
- Indian bread to serve or Lebanese bread
- 2 tbsp ghee, vegetable oil or peanut oil
- 2 large onions chopped
- 1 tbsp garlic and ginger paste
- 14 oz/ 400 g canned tomatoes (I used 6 fresh tomatoes)
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chili powder
- ¼ tsp ground cardamom
- 1 bay leaf
Salt and pepper
To make the 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, chili powder, 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 blenderand process to a smooth sauce.
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.