[ROSE]

2 tbsp ghee or vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, crushed
2 large bell peppers, seeded and chopped
1 lb 5 oz/600g sirloin steak, thinly sliced
Fresh cilantro springs, to garnish

FOR BALTI SAUCE
2 tbsp ghee or vegetable oil or peanut oil
2 large onions,chopped
1 tbsp garlic and ginger paste
14 oz/400g canned or chopped tomatoes
1 tsp ground paprika
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
Salt and pepper to taste
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To make balti sauce, melt the ghee in a wok, large skillet or karahi over medium high heat.
Add the onions and ginger and garlic paste and stir fry for 5 minutes until the onions are golden brown.
Stir in the tomatoes with their juices, then add the paprika, turmeric, cumin, coriander, chilli powder, cardamom, bay leaf, salt and pepper to taste.
Bring the mixture to a boil, stirring constantly, then reduce the heat and let it simmer for 20 minutes stirring occasionally.
Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor, blender to make a smooth sauce.
Again put the wok, skillet or karahi on a medium high heat.
Add the ghee and melt.
Add the onions and garlic and stir fry for 5-8 minutes until golden brown.
Add the red bell peppers and continue stir-frying for 2 minutes.
Stir in the beef and continue stir-frying for 2 minutes until it starts to turn brown.
Add the balti sauce and bring to a boil.
Reduce the heat and simmer for 5 minutes or until the sauce slightly reduces and the bell pepper is tender.
Garnish with cilantro springs.

 

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