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.

 

 

 



Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Balti Chicken Vindaloo

This version of a popular dish from Goa is not as fiery as some, but will still suit those who like their curry to have a definite impact.

Serves: 4

Ingredients:

1 large potato
150 ml malt vinegar
1½ tsp crushed coriander seeds
1 tsp crushed cumin seeds
1½ tsp chilli powder¼ tsp ground turmeric
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp salt
1½ tsp paprika
1 tbsp tomato purée
large pinch of ground fenugreek
300 ml water
225 g skinless chicken breast, fillets, cubed
1 tbsp oil
2 medium onions, sliced
4 curry leaves
2 fresh green chillies, chopped

Method:

1. Peel the potato, cut it into large, irregular shapes, place these in a bowl of water and set aside.

2. In a bowl, mix the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato purée, fenugreek and water.

3. Pour this spice mixture over the chicken, stir and set aside.

4. Heat the oil in a karahi, wok or heavy pan and quickly fry the onions with the curry leaves for 3-4 minutes without burning.

5. Lower the heat and add the chicken mixture to the pan with the spice. Continue to stir-fry for a further 2 minutes.

6. Drain the potato pieces and add to the pan. Cover with a lid and cook over a medium to low heat for 5-7 minutes, or until the sauce has thickened slightly and the chicken and potatoes are cook through.

7. Stir in the chopped chillies and serve.

Balti Chicken in Hara Masala Sauce

This Chicken dish can be served as an accompaniment to any of the rice dishes.

Serves: 4

Ingredients:

1 ½ crisp green eating apple, peeled, cored and cut into small cubes.
4 tbsp fresh coriander leaves
2 tbsp fresh mint leaves
200 ml natural (plain) low fat yogurt
4 tbsp low fat fromage frais or ricotta cheese
3 fresh green chillies, seeded and chopped
1 bunch spring onions (scallions), chopped
1 ½ tsp salt
1 ½ tsp granulated sugar
1 ½ tsp crushed garlic
1 tsp grated fresh root ginger
1 tbsp oil
500-700 g skinless chicken breast fillets, cubed
40-45 g sultanas (golden raisins)

Method:

1. Place the apple, 45ml/3 tbsp of the coriander, the mint, yogurt, fromage frais or ricotta, chillies, spring onions, salt, sugar, garlic and ginger in a food processor and pulse for about 1 minute.

2. Heat the oil in a karahi, wok or heavy pan, pour in the yogurt mixture and cook over a low heat for about 2 minutes.

3. Next, add the chicken pieces and blend everything together. Cook over a medium/low heat for 12-15 minutes or until the chicken is fully cooked.

4. Stir in thhe sultanas and remaining 1 tbsp fresh coriander leaves and serve.

Balti Bhoona Lamb

Bhooning is a very traditional way of stir-frying ehich simply involves semi-circular movements, scraping the bottom of the pan each time in the centre. Serve this dish with freshly made chapatis.

Serves: 4

Ingredients:

175 g boneless lean spring lamb

3 medium onions

1 tbsp oil

1 tbsp tomato purée

1 tsp crushed garlic

1½ tsp finely grated ginger

1 tsp salt

¼ tsp ground turmeric

600 ml water

1 tbsp lemon juice

1 tbsp shredded fresh root ginger

1 tbsp chopped fresh coriander (cilantro)

1 tbsp chopped fresh mint

1 fresh red chilli, chopped

Method:

1. Using a sharp knife remove any excess fat from the lamb and cut the meat into small cubes.

2. Dice the onions finely. Heat the oil in a karahi, wok or heavy pan and fry the onions until soft.

3. Meanwhile, mix together the tomato purée, garlic  and ginger, salt and turmeric. Pour the spice mixture on to the onions in the pan and stir-fry for a few seconds.

4. Add the lamb and continue to stir-fry for about 2-3 minutes. Stir in the water, lower the heat, cover the pan and cook for about 15-20 minutes, stirring occasionally.

5. When the water has almost evaporated, start bhooning over a medium het (see the introduction above left), making sure that the sauce does not catch on the bottom of the pan. Continue for 5-7 minutes.

6. Pour in the lemon juice, followed by the shredded ginger, coriander, mint and red chilli. Stir to mix, then serve from the pan.



Chicken and Tomato Balti

If you like tomatoes, you will love this chicken recipie. It makes a semi-dry Balti and is good served with a lentil dish and plain boiled rice.

Ingredients:

Serves: 4

4 tbsp corn oil

6 curry leaves

½ tsp mixed onion and mustard seeds

8 medium tomatoes sliced

1 tsp ground coriander

1 tsp chilli powder

1 tsp salt

1 tsp ground cumin

1 tsp crushed garlic

675 g skinless, boneless chicken, cubed

150 ml water

1 tbsp sesame seeds, roasted

1 tbsp chopped fresh coriander (cilantro)

1. Heath the oil in a karahi, wok or deep round-bottomed frying pan. Add the curry leaves and mixed onion and mustard seeds and toss over the heat for 1-2 minutes so that they become fragrant. Do not let the seeds burn.

2. Lower the heat slightly and add the tomatoes.

3. While the tomatoes are gently cooking, mix together the ground coriander, chilli powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.

4. Add the chicken pieces and stir well. Stir-fry for about 5 minutes more.

5. Stir in the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is fully cooked.

6. Sprinkle the sesame seeds and fresh coriander over the balti. Serve immediately, from the pan.