In a frying pan, heat some oil. Add onion and fry until they are well soft.
Add in minced lamb or minced beef and fry gently for at least 10 minutes or until brown.
Add in the garlic, chilli and green pepper, and fry for a further 5 minutes.
Stir in the ginger, tumeric and cumin and continue frying for another 2 minutes.
Add the balti paste and fry for yet another 2 minutes.
Mix in the tinned tomatoes and add the beef stock.
Bring to the boil and then simmer without the lid for at least one hour.
Note: During the cooking you will need to ladle off the excess fat. This dish tastes better the longer it is cooked.
Tip: To increase the hot taste, add extra chillies.
Pleasebe judicious and courteous in selecting your words.
I cooked this exactly as stated (with the exception of more ginger and garlic) and my family loved it. However, next time I made it with turkey mince and chicken stock, red and green pepper - cooked for 3 hours and it was super delicious. I alternate serving it with rice, nann or noodles - just yummy!!!!
what is balti paste? could you provide a recipe for that as well?
Delicious, what a smart and tasty way to get rid of ground beef?? I used a bit of koriander in mine, and extra hot curry paste. :)
This recipe worked out well for me. I served it with a salad, rice and raita. Hubby was pleased.
balti paste has no sense till you explain
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