Balti Beef - cooking recipe

Ingredients

BALTI SAUCE
2 tablespoons ghee or 2 tablespoons vegetable oil
2 large onions, chopped
1 tablespoon ginger-garlic paste (Ginger Garlic Paste)
14 ounces canned chopped tomatoes (400 g)
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper or 1/4 teaspoon ground red chili pepper
1/4 teaspoon ground cardamom
1 bay leaf
salt and pepper, to taste
BEEF
2 tablespoons ghee or 2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, crushed or 2 tablespoons ginger-garlic paste
2 large red bell peppers, seeded and chopped
21 ounces boneless beef roast or 21 ounces lamb, such as sirloin, thinly sliced
fresh fresh cilantro stem, to garnish
naan bread, to serve (Butter Naan)

Preparation

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.