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1
BALTI SAUCE:
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Melt the ghee in a wok or large skillet over medium-high heat.
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Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
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4
Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
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Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
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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.
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7
BEEF:
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Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
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Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
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Add the bell peppers and continue stir-frying for 2 minutes.
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Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
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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.
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Adjust the seasoning, if necessary.
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Garnish with cilantro sprigs and serve with Indian bread.
