70min 2 ppl
Beef Balti
135 minutes
2 people
Hard
135 min · 11 steps
Hard: over 60 min or 12+ steps
460 kcalper person
Protein 46g
Carbs 12g
Fats 26g
About this dish
Slowly braised beef in the lively balti style — whole spices, fresh tomatoes, and the finishing brightness of lemon juice create a sauce that's bold but balanced, served sizzling straight from the karahi.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Meat & Poultry
- Beef Braising Steakcut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
- Beef Stock100 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Fenugreek Seeds0.25 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- karahi or heavy casserole
- wooden spoon
- chef's knife
- chopping board
- fine grater
- meat thermometer
- measuring spoons
- measuring jug
Method
1
Cut the beef into 4cm chunks. Finely dice the onion. Deseed the green pepper and cut into 2cm strips. Mince the garlic, finely grate the ginger, and finely slice the green chillies. Lightly crush the coriander seeds. Roughly chop the fresh coriander. Juice the lemon.
Approx. 15 minutes
2
Heat the oil in a large karahi or heavy casserole over high heat. Sear the beef in batches for 3–4 minutes until deeply browned. Transfer to a plate.
Approx. 12 minutes
3
Add the cumin seeds, coriander seeds, and fenugreek seeds to the pan. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring frequently, until golden.
Approx. 10 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
7
Add the tinned tomatoes and beef stock. Return the beef to the pan and stir well.
Approx. 2 minutes
8
Bring to a boil, then reduce heat to very low, cover, and simmer for 1 hour 20 minutes until tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 80 minutes
9
Add the green pepper. Cook uncovered on medium-high heat for 10 minutes until the sauce thickens.
Approx. 10 minutes
10
Squeeze over the lemon juice. Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
11
Serve directly from the karahi, scattered with fresh coriander.
Approx. 1 minutes
