LAMB & BEEF BALTI RECIPE | EATINGWELL
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.
Provided by Robin Bashinsky
Categories Healthy Beef Stew Recipes
Total Time 40 minutes
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.
Nutrition Facts : Calories 530.9 calories, CarbohydrateContent 58 g, CholesterolContent 79.7 mg, FatContent 19.5 g, FiberContent 6.1 g, ProteinContent 31.2 g, SaturatedFatContent 8.5 g, SodiumContent 748 mg, SugarContent 8.4 g
BEEF AND LAMB STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I've made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It's traditionally served with brown rice or pumpkin fritters.—Dennis Kuyper, Creston, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 09 hours 20 minutes
Prep Time 50 minutes
Cook Time 08 hours 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.
Nutrition Facts : Calories 377 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 499mg sodium, CarbohydrateContent 44g carbohydrate (5g sugars, FiberContent 7g fiber), ProteinContent 22g protein. Diabetic Exchanges 2-1/2 starch
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BEEF AND LAMB STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
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- In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours. , In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots, and celery. , Drain meat and discard marinade; add to slow cooker. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over the top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Serve with rice.
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