Tuesday, December 11, 2012,10:01 PM
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PrintBALTI LAMB
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a karahi, wok or frying pan and fry the cumin and fennel seeds until they begin to splutter.
- Add the onion, garlic, ginger and chilli and fry for a further 5 minutes.
- Stir in the curry paste and salt and fry for a further 3-4 minutes.
- Cut the red and green peppers into 2.5cm / 1 in chunks.
- Add the peppers and toss over the heat for about 3-5 minutes. Stir in the beef strips and continue to fry until the meat is tender.
- Serve from the pan, with warm naan bread or pilau rice.
INGREDIENTS
- 1 red pepper
- 1 green pepper
- 1 tablespoon IDHAYAM sesame oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion, cut into thick wedges
- 1 garlic clove, crushed
- 1 in piece fresh root ginger, finely chopped
- 1 fresh red chilli, finely chopped
- 1 tablespoon curry paste
- ½ teaspoon salt
- 675 grams lean rump or fillet steak ,cut into thick strips
- Naan bread, to serve
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