Balti, a stew created by Pakistani chefs in Birmingham, England, is named after the metal pot it's cooked in. We found a large skillet works too. Topping with a dollop of yogurt adds a hint of creaminess. Serve with a side of sautéed spinach for a satisfying dinner.
1 ½ cups water
1 cup brown basmati rice
8 ounces lean ground beef
8 ounces ground lamb
3 cups chopped yellow onions
2 tablespoons chopped garlic
1 tablespoon ground turmeric (see Tip)
2 teaspoons grated fresh ginger
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
3 tablespoons tomato paste
3 cups unsalted beef broth
2 tablespoons Worcestershire sauce
¾ teaspoon salt
¼ cup low-fat plain Greek yogurt
3 tablespoons chopped fresh cilantro
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.
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.
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.
Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.
