Robert Klute wrote:
> On Fri, 16 May 2008 17:25:25 -0400, "Jean B." > wrote:
>
>> Robert Klute wrote:
>>> On Thu, 15 May 2008 10:29:20 -0500, Sqwertz >
>>> wrote:
>>>
>>>> "Jean B." > wrote:
>>>>
>>>>> Sqwertz wrote:
>>>>>> "Jean B." > wrote:
>>>>>>
>>>>>>> 4 portions par-cooked Balti meat [I am thinking one could even use
>>>>>>> leftovers!]
>>>>>> "Balti meat"? Is that the meat from Balti people?
>>>>> The title of the recipe says it is lamb....
>>>> Not really. It says 'Balti Persian Gosht' which could mean anything
>>>> to those not familiar with the menus.
>>>>
>>>> It should say lamb. How many recipes do you see for "American
>>>> meat"?
>>>>
>>>> OK, so it started out as a joke. But I don't think I'm being anal
>>>> here.
>>> "Balti" is an 'Indian' style developed in Birmingham, England in the
>>> late 70s or early 80s. It is based on Kashmiri and Punjabi cooking with
>>> the food cooked in a karai. The karai is similar to a wok.
>>>
>>> Gosht is usually goat meat in India.
>>>
>>>
>> Pat Chapman speaks of a Pakistani/Baltistani origin. BUT I sure didn't
>> hear this term until relatively recently.
>
> Well, yeah, sort of. It was developed in a Pakistani neighborhood of
> Birmingham.

Heh. I can believe that! I wonder whether it has developed a pedigree?

--
Jean B.