Categories: Beef

Ingredients

• 1 1/2 cups water
• 1 cup brown basmati rice
• 8 oz. ground beef
• 8 oz. ground lamb
• 3 cups chopped yellow onions
• 2 tbsp chopped garlic
• 1 tbsp ground turmeric
• 2 tsp grated fresh ginger
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 3 tbsp tomato paste
• 3 cups beef broth
• 2 tbsp Worcestershire
• 3/4 tsp salt
• 1/4 cup Greek yogurt
• 3 tbsp chopped fresh cilantro

Directions

1. 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.

2. 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.

3. 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.

4. Serve the balti over the rice, topped with some yogurt and cilantro.

Email to a friend | Print this recipe | Back