Balti BeefNovember 24, 2009
The inventive ways you learn to sneak things past people right? I’ve learnt many. To give the Husband wholemeal grain bread I create toasted sandwich. If I want to give him some kidney beans, I mush them up and he’ll eat them. There are more, but those were the first to come to mind.
So for this entry into Novembers Flavour of the Month 1000 best-ever recipes from AWW I just simply called the dinner “Balti Beef” I didn’t use the word curry because the Husband traditionally thinks of curry as “curry powder” and this is far from that! The little kick it provided made him smile so how could it go wrong?
Balti Beef Curry
1T Vegetable oil
750g beef steak, cut into 2cm slices
1 clove garlic
1 medium onion, chopped
2cm piece of fresh ginger, grated
½ cup balti curry paste
410g tinned tomato
¾ cup water
½ cup buttermilk
½ cup chopped coriander leaves
Heat half the oil in large deep frying pan and cook beef in batches, until browned all over.
Heat remaining oil in pain, cook garlic, onion and ginger stirring until onion softens. Add curry paste; cook, stirring until paste is blended with onion mixture.
Return beef to pan with undrained tomato and the water; bring to the boil. Reduce heat, simmer, covered for 45minutes. Uncover simmer for about 10 minutes until beef is tender, stirring occasionally. Remove from heat and stir in buttermilk
Sprinkle curry with coriander