Good evening, how are you doing today? I don’t want to ramble and bore you about what I’ve been up to, but it was a pretty productive week, last week. A lot recently I’ve been really enjoying taking pictures of my food. Getting the right lighting, the picturesque background and themes to create the perfect mood. I just love how a picture can alter your perception of something, in a good way of course. It does make food blogging a lot more exciting, I’d say it’s my favourite part other than eating it.
Anyway, enough about food photography. CURRY. Who doesn’t love curry? I mean the flavours in a good curry are mindblowing, the type to take you to new dimensions. I don’t know if it’s just me but when I’m eating a good curry I just savour every bite. I’m getting a bit emotional now lol. And it was my first time attempting to cook beef balti and it was absolutely amazing, too good to share, but I can’t be selfish.
Personally, I don’t like my food being too peppery because it can overpower the flavours, so it’s not too hot, but bearable, just a lil kick of pepper. So here is my flavoursome beef balti with coriander flatbread & a cool cucumber dip … enjoy!
Cooking time: 2hrs
- Raw slow cook chopped beef
- 3 large red onions
- 1 tablespoon Garlic oil
- 1 teaspoon of cumin
- 1 teaspoon of Ghee
- 1 Whole clove
- 1 Whole cardamom pods
- 1 Whole bay leaf
- 1 Whole cinnamon stick
- 1 teaspoon of Chopped ginger
- 1 teaspoon of Chopped garlic
- 1 tablespoon of Chili powder
- Fresh coriander leaves
- 1 Beef OXO cube
- 1 teaspoon Sea salt
- 4 Chopped tomatoes
- 1/2 red pepper
- Fresh Chives
- 1 lemon
- 1/2 teaspoon of brown sugar
- 1 teaspoon of Pataks mild balti paste
- 2 cup of water
- 142 g of Greek yogurt
- 142 g of all-purpose flour
- 1 tablespoon of baking powder
- Garlic powder
- Chopped parsley
- Firstly, heat a large pot on low heat with garlic oil and ghee, add the whole spices and cumin to roast for 5 minutes.
- Chop the onions very thinly and add them to the pot till they turn golden.
- Then, add garlic and ginger to the onions and let it cook for 3 minutes.
- Next, add the beef and let it cook till the juices are brown and sticky.
- Now, add the seasoning; chili powder, Oxo beef stock cube, a few coriander leaves, salt, balti paste and dilute with the water. Let the beef cook for 10 – 15 minutes.
- Once the beef is getting softer, chop the tomatoes into small chunks and add to the pot. Let the curry sit and cook for 20 – 30 minutes, be sure to stir the mixture every 5 minutes to avoid the curry getting stuck at the bottom of the pot and burning.
- While the curry is cooking, its time to prepare the flatbread, it’s super simple.
- Mix the yogurt, flour and baking powder together, divide the dough into 6 balls and roll till they are flat.
- Heat a frying pan or any flat pan with oil and cook the flatbreads for 1-2 minutes on medium heat.
- The curry should be cooked after 30 minutes, squeeze half a lemon to the mix and add the brown sugar, and chopped coriander leaves. Then switch off the heat.
- Grab a small bowl and mix chopped coriander, butter, garlic powder, paprika, parsley and a small drop of honey.
- Brush the dressing onto the flatbreads.
- For the cucumber dip, chop some cucumber into tiny squares, add to some yogurt and finely chopped mint, you could add a pinch of salt.
- Finally, everything is complete, plate it up and enjoy the amazing flavours, trust me you won’t regret it. The curry is also great to eat with basmati rice!
Enjoy foodies x
See you soon!