1. BALTI SAUCE: 2. Melt the ghee in a wok or large skillet over medium-high heat. 3. Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown. 4. Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste. 5. Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally. 6. Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce. 7. BEEF: 8. Wipe out the wok and return it to medium-high heat. Add the ghee and melt. 9. Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown. 10. Add the bell peppers and continue stir-frying for 2 minutes. 11. Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown. 12. Add the balti sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender. 13. Adjust the seasoning, if necessary. 14. Garnish with cilantro sprigs and serve with Indian bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
