Lamb & Beef Balti

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.

Active: 25 mins
Total: 40 mins
Servings: 4
Nutrition Profile:

Egg Free
Gluten-Free
Nut-Free
Low-Calorie

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

Step #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.

Step #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.

Step #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.

Step #4

Serve the balti over the rice, topped with some yogurt and cilantro with naan bread on the side.

Serving Size:

1 3/4 Cups

Per Serving:

531 calories; total fat 19.5g 30% DV; saturated fat 8.5g; cholesterol 80mg 27% DV; sodium 748mg 30% DV; potassium 875mg 25% DV; carbohydrates 58g 19% DV; fiber 6.1g 25% DV; sugar 8g; protein 31.2g 62% DV; exchange other carbs 4; vitamin a iu 226IU; vitamin c 13mg; folate 43mcg; calcium 88mg; iron 5mg; magnesium 90mg.

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.