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 dish.
It is called Balti because it is the name of the special round bottomed pot or wok that is used to cook this style dish.
My family loved the not hot curry flavour with the tomatoe in this dish, so I’ve marked this one down and added it to my winter rotation for meal plan recipes. I can’t wait to make it again…again!
- 1 cup or more of raw beef cubes from the end of a roast.(left over chicken or turkey cooked cubed or even firm tofu in coconut oil sauted would work for vegetarian.)
- 1/4 cup of oil (I used lard, coconut oil or olive oil most..this one I used lard)
- 8 cubed potatoes
- 1 large carrot peels and sliced and diced
- 1/4 cup of curry powder I had available in the cuoboard and a dash of each of the mentioned spices I had on hand above.
- 6 cups of water
- 1 can of crushed tomatoes
- Beef broth cube
- corn starch and water to thicken stew
Saute the beef with the spices in the lard until browned in your large wok pan or balti pan and stir around on medium heat.
Add the carrot and potatoes and coat well in the spices.
Add the can of tomatoes, stir and simmer on medium heat.
Add beef broth cube to boiled water. Then add that to the pot.
Bring to a boil. Turn down to medium low and allow to simmer uncovered.
Allow water to reduce and the potatoe starch to begin to thicken the stew.
When potatoes are soft with a fork and ready to eat…stir in corn starch and thicken to desired thickness.
Salt and pepper to taste at the table.
Serve with your favorite Naan bread or Roti bread. Or just enjoy a cup of this wheat free stew on it’s own!
Also can be a hearty and filling meal with this stew over a bowl of rice.
Pretty simple, right?
Trust me. I’m not a cook. I don’t really enjoy cooking. Or the cleaning afterward, but I need to do it to nourish my family, so I strive to make meals fast, simple and something everyone will eat, and in one pot as often as possible.
This recipe will trick anyone into thinking they are a fabulous cook. Maybe use it to impress the inlaws 🙂
If you want it to be even easier….i KNOW..you’re asking yourself if that is even possible, right?
Guess what!? Yep. It can be!
You can grab a bottle of balti curry sauce in your grocery store’s international isle and skip the tomatoes and spices in the recipe!!!!
This can be ready in less then 40 minutes!!!
If you give it a try…let me know how you liked it.
My 8 yo son can’t get enough if this one!!!