Lamb & Beef Balti
Balti, a stew created by Pakistani chefs in Birmingham, England, is named after the metal pot it's cooked in. We found a large skillet works too. Topping with a dollop of yogurt adds a hint of creaminess. Serve with a side of sautéed spinach for a satisfying dinner.
Balti, a stew created by Pakistani chefs in Birmingham, England, is named after the metal pot it's cooked in. We found a large skillet works too. Topping with a dollop of yogurt adds a hint of creaminess. Serve with a side of sautéed spinach for a satisfying dinner.
Ingredients
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1 ½ cups water
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1 cup brown basmati rice
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8 ounces lean ground beef
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8 ounces ground lamb
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3 cups chopped yellow onions
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2 tablespoons chopped garlic
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1 tablespoon ground turmeric (see Tip)
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2 teaspoons grated fresh ginger
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1 ½ teaspoons ground coriander
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1 teaspoon ground cumin
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3 tablespoons tomato paste
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3 cups unsalted beef broth
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2 tablespoons Worcestershire sauce
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¾ teaspoon salt
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¼ cup low-fat plain Greek yogurt
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3 tablespoons chopped fresh cilantro
Method
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Combine water and rice in a medium saucepan; bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the water is absorbed, about 40 minutes.
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Meanwhile, cook beef and lamb in a large skillet over medium-high heat, crumbling with a wooden spoon, until no longer pink, 5 to 6 minutes. Add onions and cook, stirring occasionally, until translucent, 6 to 8 minutes.
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Increase heat to high. Add garlic, turmeric, ginger, coriander and cumin; cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and cook, stirring, for 1 minute. Stir in broth, Worcestershire and salt; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until thickened, 13 to 15 minutes.
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Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.
