I don't like posting untried recipes unless someone is looking for a
specific recipe, which I happen to have. However, this one just looks
soooo good to me that I thought I'd share it. I am not going to type up
the supporting recipes right now, since I am thinking mainly of the
major ingredients and the concept as a springboard, but if someone wants
those recipes, I will provide them.

Balti Persian Gosht (4)
Source: Balti Curry Cookbook by Pat Chapman, pp. 54-55.

4 portions par-cooked Balti meat [I am thinking one could even use
leftovers!]
2-3 Tbsps ghee or corn oil
3-6 cloves garlic, finely chopped
3-4 Tbsps Balti masala paste
4 oz dried figs
4 oz dates, stoned
2 Tbsps pine kernels
2 Tbsps shelled hazelnuts
1 Tbsp clear honey
about 7 oz reserved stock, Balti chicken stock, or water
1 Tbsp Balti garam masala
1 Tbsp very finely chopped cilantro
aromatic salt to taste

Spices:
1 tsp cumin seeds, roasted
1 tsp coriander seeds, roasted
1 tsp paprika [sounds odd to me]
1/2 tsp turmeric
1/2 tsp mango powder

Heat ghee in your karahi [pan] on high heat, and stir-fry the Spices for
20 seconds, then add the garlic and continue to stir-fry for a further
30 seconds.

Add the onion on a reduced heat, and stir-fry for about 10 minutes,
allowing the onion to become transluscent and begin to brown.

Add the masala paste and the par-cooked meat. Raise the heat again and
bring to a brisk sizzle, stir-frying as needed for about 5 minutes.

Add the dried fruit [cut up?], pine kernels, nuts and honey, along with
the stock or water, and simmer, stirring, on a lower heat for about 10
minutes. [I am thinking I'd prefer this to have minimal sauce, more
like an Asian stir-fry.]

Test for tenderness. If more cooking is needed add stock or water as
required. When as you like it, add garam masala, cilantro and aromatic
salt to taste.

Simmer for 15 minutes more, then serve.

Jean B.