Every so often I have the luck of throwing together a meal from what we have available and the family ends up loving it so much, it leaves me scrambling for a pen to jot down what I did and I inadvertently create a recipe.
I called this balti beef stew because it had beef ends from an eye of the round roast I had left over and a bottle of curry sauce called balti that was given to me by a friend when he moved away…and, well, I made it stewy.
Ingenious how I come up with the names, right? I know! ;p
Upon investigation Balti is a certain mix of spices and its origin is Pakistanin. I’m sure my recipe is not unique..but this is my take on a balti stew.
The spices used in Pakistani balti dishes are typically Garlic, Brown Mustard, Cinnamon, Cumin, Cardamom, Cloves, Fennel, Fenugreek, Star Anise, Cilantro, Anise Seed, Bay Leaves, Coriander, Red Pepper, Ajwain Seed and Charnushka.
It’s ok. I don’t know what they all are either…just do what you can.
It’s taste and aroma is spicy, complex and can be very powerful.But, they are blended well and making a very tasty