Beef balti with squash

Beef balti with squash
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

This beef balti with squash recipe is a British take on a classic Indian dish.


  • 2 tbsp ghee or vegetable oil
  • 1 onion, thinly sliced
  • 1 large garlic clove, finely chopped
  • 2 tbsp balti spice mix
  • 1 tsp garam masala
  • Few curry leaves (optional)
  • 450g Caledonian Crown sirloin steak, cut into 1½ cm cubes
  • 3 tomatoes, roughly chopped
  • 250ml beef stock
  • 2 tbsp tomato purée
  • 300g butternut squash, peeled, deseeded and cut into chunks
  • 1 pack Kitchen Guru Saffron Pilau Rice, to serve
  • Fresh coriander leaves, to garnish


  1. Heat the ghee or vegetable oil in a deep-sided frying pan or balti pan. Add the onion and cook for 5 minutes, until the onion is tinged brown at the edges. Add the garlic and cook for 1 minute more.
  2. Stir in the balti spice mix, garam masala, curry leaves (if using) and the steak, and cook for 2-3 minutes, until the steak is brown. Remove the steak from the pan and set aside.
  3. Add the tomatoes, stock, tomato purée and squash. Bring to the boil, cover, reduce the heat and simmer for 15-20 minutes until the squash is tender. Return the steak to the pan and cook for 5 minutes. Serve with saffron pilau rice, garnished with coriander leaves.


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