Salli jaradloo bnoti served with steamed rice.

Ingredients (10 portions)

Amount	Measure	Name
30	ml	Oil, Sunflower
1	kg	Beef, stewing
400	g	Onions . Diced
300	g	Potatoes . Boiled.
400	g	Peas dried, chick . Tinned.
200	g	Beans, green
200	g	Apricots, dried . Chopped.
1.1	l	KNORR PATAKS Balti Sauce
20	g	Coriander, fresh
20	g	Coriander, fresh

Preparation

Advanced preparation.
Pre heat oven to 150ºC / 300ºF / Gas 2

1. Place oil in a heavy bottomed pan and bring to a medium to high heat. Add beef and onions and cook until meat loses its raw colour.

2. Place a tight fitting lid on the pan and cook gently over a low heat or in a combi steamer for 90 minutes or until thoroughly cooked and tender.

3. Add potatoes, chickpeas, French beans, apricots and sauce, bring to the boil and simmer for 10 -15 minutes.

4. Serve the Salli Jaradloo Boti in a large heated bowl, Balti or Karai dish with an accompaniment of rice and garnished with chopped coriander.

Handy hint.
Lamb or chicken could be used in this recipe as an alternative to beef.

Healthy hint
Serve with steamed rice