Balti Beef

There's no marinating involved with this simple recipe, which can be prepared and cooked in under an hour.

 

 

Serves: 4

 



Ingredients:

 

1 red (bell) pepper

1 green (bell) pepper

1 tbsp oil

1 tsp cumin ground cumin

½ tsp fennel seeds

1 onion, cut into thick wedges

1 garlic clove, crushed

2 ½ cm piece fresh root ginger, finely chopped

1 fresh red chilli, finely chopped

1 ½ tbsp balti paste

½ tsp salt

675 g lean rump or fillet steak (beef tenderloin), cut into thick strips

naan bread or basmati rice to serve

 

Method:

 

1. Cut the red and green peppers into 2 ½ cm chunks.

 

2. Heat the oil in a karahi, wok or frying pan and fry the cumin and fennel seeds for 2 minutes or until they begin to splutter. Add the onion, garlic, ginger, spinach and chilli and fry for a further 5 minutes.

 

3. Stir in the balti paste and salt and fry for a further 3-5 minutes.

 

4. Add the peppers and toss over the heat for about 5 minutes. Stir in the beef strips and continue to fry for 10-15 minutes or until the meat is tender.

 

Serve from the pan, with warm naan bread.

 

 

 



Spinach, red pepper and chickpea bhaji (HOT)

Serves: 3-4

Ingredients:

1 tablespoon sunflower oil
1 teaspoon finely grated fresh root ginger
2 garlic cloves, crushed
1 large shallot, finely chopped
1 red pepper, deseeded and cut into thin strips
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato purée
150 - 200 ml water
200 g baby spinach leaves
200 g can chickpeas, drained
salt

Method:

1. Heat the oil in a large nonstick pan. Add the ginger and garlic and stir-fry for 30 seconds. Add the shallot and red pepper and cook for 5-6 minutes until slightly softened.

2. Stir in the chilli powder, ground cumin, ground coriander and tomato purée. Stir-fry for 2-3 minutes, then pour in the measured water, stir and bring to the boil. Stir in the spinach and chickpeas and cook for 5-6 minutes until the spinach has just wilted. Season.

Half the spices if you don't like it too hot.

Serve with indian roti bread.