Beef Balti

Indian food is well known here in the U.S. but you might not know it's the most popular type of food in England. Ray Wyatt, Rivertown Inn Chef, cooks up a curry recipe that is one of England's most popular.

2 1/2 lb Beef strip loin, bottom round or stewing beef , cut in large dices
2 TBS Ghee or clarified butter
2TBS cooking oil
1 Large Onion, small dice
3 Cloves Garlic, roughly chopped
3 Green chilies such as Serrano, finely chopped: for spicier flavor use habanero or Thai red
1 Can of evaporated milk
1 Can coconut milk
2 cups beef or chicken stock/broth
1 bunch cilantro roughly chopped
Salt and pepper to taste

For the spice blend:

3 Teaspoons Cardamom pods
2 Teaspoons cumin seeds
3 Tablespoons Coriander seeds
1 teaspoon whole cloves
1 Teaspoon turmeric
1 Teaspoon paprika
1 crushed cinnamon stick (or 3/4 teaspoon ground)

Grind all of the spices in a coffee/spice grinder and sift to remove any un-ground pieces.
Note: if you do not have a spice grinder simply use pre-ground spices

In a large, deep pan, heat the oil and the ghee. Once hot add the beef and brown well.
Remove from the pan and set aside. Heat the pan again and add the onions and garlic.
Cook until they begin to brown and then add the spices and chilies and cook for a couple of minutes over a high heat until fragrant.

Return the beef to the pan and coat with onion and spice mix. Add the evaporated milk and cook for 2 minutes, now add the stock and bring to a boil.

That is the hard part over now you have a few options:
1:Put a lid on the pan and reduce the heat to a simmer. Now simply simmer until the meat is very tender and the sauce has thickened. OR
2:Place into a roaster/crock pot and cook OR
3: Transfer to an oven proof pan with foil or a lid on and bake at 325 degrees until tender

Note: This is a slow cooking technique and the cooking time will vary depending on which method you use or which cut of meat you use. Expect anywhere between 2 1/2 -5 hours (if you are using chicken it should only take about 1 1/2 hours)

When ready, season and serve on Basmati rice. Sprinkle with chopped cilantro.

Recipe Summary:
Yield: 4-6 servings
Cook Time: 2-5 hours

Other recipes by Rivertown Inn:
Molten Chocolate Cake With A Silky Cinnamon, Orange And White Chocolate Cream
Garlic Studded Lamb Rack
Pea Soup With Minted Chicken Quenelles
Warm Potato Salad & Home-smoked Fish
Italian Lamb Stew
Shrimp Hot Dish
Cornish Pasty
Baked Figs With Crushed Amaretti
Coconut Rice Pudding
Beef Rendang
Thai Beef Salad
Chocolate & Raspberry Terrine
Fig & Marzipan Tart
Pork Chops And Salsa
Grilled Sesame And Ginger Game Hen
Chermoula Halibut
Ginger And Vanilla Poached Pineapple
Whole Citrus Cake
Fresh Mango Salad
Healthy & Wholesome Flaxseed Muffins
Asiago Cheese And Pistachio Twills
Cherry Maple Scones

Recipe Provided By:
Rivertown Inn
Stillwater, MN

Detailed Listing | Website

Stillwater Bed and Breakfast Inns