• 2 tbsp (25 mL) canola oil
• 1 medium onion
• 1 lb (500g) steak
• 1 clove garlic
• 1 1/2 in. (4 cm) piece fresh root ginger
• 1 small, fresh red chilli pepper
• 1 green pepper
• 1 red pepper
• 3 medium tomatoes
• 1/2 lemon
• 1 tbsp (15 mL) garam masala
• 1 tsp (5 mL) ground cumin
• 3 tbsp (45 mL) dried coconut, flaked or shredded
• 4 nan breads
1. Preheat oven to low setting to keep beef warm later. Heat 1 tbsp (15 mL) oil in large balti pan, wok, or frying pan. Peel and thinly slice onion; fry over fairly high heat 3–4 minutes, stirring occasionally, until soft and lightly browned.
2. Meanwhile, trim excess fat from beef, then slice into very thin strips. Peel and crush garlic, then peel and grate ginger, and rinse, deseed, and chop chilli pepper. Add all to onion and cook over fairly high heat 5 minutes, stirring occasionally, until beef is lightly coloured. Remove from heat and keep warm in oven.
3. Rinse, deseed, and thinly slice peppers. Add to pan, with remaining oil, if necessary, and continue frying for 3 minutes, stirring occasionally, until softened and lightly browned.
4. Meanwhile, rinse and roughly chop tomatoes, then squeeze juice from lemon and preheat broiler.
5. Stir garam masala and cumin into frying pan and cook, stirring continuously, 1 minute. Add tomatoes, lemon juice, and some salt and simmer, stirring, 3–4 minutes. If mixture becomes dry, add little water.
6. Sprinkle nan breads with water and broil about 1 minute per side. Return beef to pan and heat through. Sprinkle with coconut and serve with nan bread.
– For nutritional information on this and other great recipes, go to www.rd.ca
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