Balti Beef And Chick Peas Food

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.

BEEF BALTI

Steps:

• In a small pan over a moderate heat, add the coriander seeds, cumin seeds, cinnamon, fennel seeds, mustard seeds, cardamom pods, fenugreek seeds and cloves. Stir them gently for 30 seconds until the seeds start to pop and spit around the pan. Remove from the heat.
• Add to a pestle & mortar or a spice grinder and drind into a fine powder.
• Add the turmeric powder, chilli powder, curry leaves, garlic, ginger and finally the vinegar. Stir well to combine everything. Set aside.
• Heat a non-stick wok or frying pan over a moderate heat with the 1/4 cup of oil until just hot. Add the curry paste and fry gently for 2-3 minutes, stirring regularly to avoid sticking. Remove from the heat and spoon the paste into a bowl and set aside.
• Add the beef to a saucepan and add one heaped tablespoon of the curry paste. Cover with 4½ cups water. Bring to a boil and reduce the heat to low. Simmer gently for 1 hour.
• Remove from the heat and using a slotted spoon, take out the beef and place in a separate bowl. Keep the cooking liquid.
• In a non-stick wok, heat 2 tbsp oil over a medium heat until hot. Add the onion and bay leaf and fry for 4-5 minutes until browned and softened. Add the remaining curry paste and stir into the onion before adding the beef. Stir well for 1-2 minutes.
• Add about 1 cup of the beef cooking liquid and the salt. Let it gently bubble for 5-10 minutes to reduce to a thick sludgy consistency. Repeat this process of adding liquid and reducing to a thick consistency for about 30 minutes, until all the cooking liquid has been used. You should end up with a thick sauce coating the beef and very soft onions. Some of the oil should also have separated, this is normal. See the pics and video in this recipe for a visual guide to how it should look.
• You're done! Remove from the heat and serve your beef balti with Indian Breads, like flaky paratha, roti, chapatis or naan. You can also serve with basmati rice of course.

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.

HEALTHIER CHICKEN BALTI

Steps:

• Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
• Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
• Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.