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Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswater1cupbrown basmati rice8ounceslean ground beef8ouncesground lamb3cupschopped yellow onions2tablespoonschopped garlic1tablespoonground turmeric (see Tip)2teaspoonsgrated fresh ginger1 ½teaspoonsground coriander1teaspoonground cumin3tablespoonstomato paste3cupsunsalted beef broth2tablespoonsWorcestershire sauce¾teaspoonsalt¼cuplow-fat plain Greek yogurt3tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswater
1cupbrown basmati rice
8ounceslean ground beef
8ouncesground lamb
3cupschopped yellow onions
2tablespoonschopped garlic
1tablespoonground turmeric (see Tip)
2teaspoonsgrated fresh ginger
1 ½teaspoonsground coriander
1teaspoonground cumin
3tablespoonstomato paste
3cupsunsalted beef broth
2tablespoonsWorcestershire sauce
¾teaspoonsalt
¼cuplow-fat plain Greek yogurt
3tablespoonschopped fresh cilantro
DirectionsCombine 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.TipsTo make ahead: Refrigerate balti (Steps 2-3) for up to 3 days.Tip: Turmeric has anti-inflammatory properties. Researchers found that just 2 grams (the amount in one serving of this dish) can reduce muscle soreness after an intense workout.Originally appeared: EatingWell Magazine, October 2020
Directions
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.TipsTo make ahead: Refrigerate balti (Steps 2-3) for up to 3 days.Tip: Turmeric has anti-inflammatory properties. Researchers found that just 2 grams (the amount in one serving of this dish) can reduce muscle soreness after an intense workout.
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.
Tips
To make ahead: Refrigerate balti (Steps 2-3) for up to 3 days.
Tip: Turmeric has anti-inflammatory properties. Researchers found that just 2 grams (the amount in one serving of this dish) can reduce muscle soreness after an intense workout.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)531Calories20gFat58gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
