Balti Beef Stew

Cut the onions and bell peppers into thick pieces. Finely chop the garlic, ginger, and red chili. Cut the meat into bite-sized chunks.

Over medium heat, heat the oil in a heavy stew pot, such as a cast-iron Dutch oven. Fry the mustard, coriander, cumin, and fennel for about fifteen seconds, until they begin to sputter and become aromatic.

Add the turmeric, onion, garlic, ginger, and chilies, and stir-fry for another four minutes. Add the chili paste and salt, and stir-fry for two to three minutes.

Add the bell peppers, and stir-fry for four minutes. Add the meat, and fry for about ten minutes, stirring often.

Add the water and simmer covered for twenty to thirty minutes until meat is tender.