Low Fat Balti Lamb Curry Or Beef Recipes
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
LOW FAT BALTI LAMB CURRY (OR BEEF)
Adapted from Super Food Ideas July 06. Our friend Carol asked me for a curry recipe, I gave her this recipe and she made it in the crockpot with beef instead of lamb. We had it today and it was excellent. By the way I found this info on Google, Balti Curry is a style of curry developed in Birmingham, England in the 70's, which has spread to other western countries.
Provided by Ninna
Categories Lamb/Sheep
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.
- Sauté onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.
- Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.
- Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.
- Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.
- Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.
Nutrition Facts : Calories 605, Fat 37.9, SaturatedFat 15.4, Cholesterol 195.9, Sodium 312.2, Carbohydrate 9.8, Fiber 2.2, Sugar 3.9, Protein 54.3
BALTI BEEF
A delightful and easy mild curry adapted from "Indian...Made Simple", published by Parragon's Love Food division, no editor named. Balti recipes are usually associated with Birmingham, England, but the spice mixtures fit Indian cuisine. The Balti creators hail from the north Pakistan province Baltistan in Kashmir. Note that China, Pakistan and India all lay claim to that territory. Lamb is more typical of Indian cuisine than beef. We used venison tenderloin and our meat came out well done; next time we will cut the meat in bigger chunks as we prefer it medium rare. Note that a Vitamix can puree the sauce while it is still hot. Garlic and ginger paste is available in Indian groceries, or you can use Recipe #422497. It's a great timesaver for a great taste combination. I recommend a large wok instead of a large skillet when you cook the beef (I had red bell peppers flying everywhere).
Provided by KateL
Categories Curries
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- BALTI SAUCE:.
- Melt the ghee in a wok or large skillet over medium-high heat.
- Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
- Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
- Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- 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.
- BEEF:.
- Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
- Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
- Add the bell peppers and continue stir-frying for 2 minutes.
- Stir in the beef and continue stirring 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 again and the bell peppers are tender.
- Adjust the seasoning, if necessary.
- Garnish with cilantro sprigs and serve with Indian bread.
Nutrition Facts : Calories 390.8, Fat 19.6, SaturatedFat 10.5, Cholesterol 131, Sodium 123, Carbohydrate 20.7, Fiber 5.3, Sugar 10.9, Protein 35.5
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