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.

Ingredients

  • 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

Method

  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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Beef curry recipes

Malaysian slow-cooked beef curry

A deeply aromatic sauce with beef that’s fall-apart tender – this Malaysian curry recipe proves...

Save recipe icon Save recipe icon Save recipe

Slow cooked beef recipes

Braised coconut and chilli beef

There’s no need to order a takeaway – plan ahead and cook this easy spiced...

Save recipe icon Save recipe icon Save recipe

Asian braised beef with pak choi

Beef is slow-cooked with bold Asian flavours until it’s fall-apart-tender, then served with pak choi...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine