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Tamarind Beef Balti

Flavor.of.Europe's picture
  Tamarind 4 Ounce, broken (125 Gram)
  Water 1⁄4 Pint (150 Milliliter/ 2/3 Cup)
  Tomato puree 2 Tablespoon (Paste)
  Granulated sugar 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Salt 1⁄2 Teaspoon
  Onion 1 , chopped
  Oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Brown mustard seeds 1 Teaspoon
  Curry leaves 4
  Braising steak 1 1⁄2 Pound, cut into 2.5 cm / 1 inch cubes and par-cooked
  Red bell pepper 1 , cut in half and sliced
  Green chilies 2 , deseeded and sliced
  Garam masala 1 Teaspoon
  Chopped coriander 1 Tablespoon (Cilantro)

1. Soak the tamarind overnight in the water. Strain the soaked tamarind, keeping the liquid.
2. Put the tamarind, tomato puree (paste), sugar, ginger, garlic, salt and onion into a food processor or blender and mix to a smooth puree. Alternatively, mash the ingredients together in a bowl.
3. Heat the oil in a Balti pan or wok, add the cumin seeds, coriander seeds, mustard seeds and curry leaves, and cook until the spices start popping.
4. Stir the par-cooked beef into the spices and stir-fry for 2-4 minutes until the meat is browned.
5. Add the red (bell) pepper, chillies, garam masala, tamarind mixture and reserved tamarind liquid and cook for 20-25 minutes. Serve garnished with fresh coriander (cilantro).

Recipe Summary

Side Dish

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