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.

"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?

-sw

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?
>
> -sw

The title of the recipe says it is lamb....

--
Jean B.

"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.

-sw

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.

Robert wrote on Thu, 15 May 2008 10:57:37 -0700:

> "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.

Goat is served at one of my favorite Indian restaurants and I
quite like goat curry. I'm told that many places outside India
use lamb or mutton instead of goat.
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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.
>
>

Balti Dishes

Originally coming from the North-West mountaneous region of India, where
the nomadic Pathani Tribe used the Baltisatan - Wok, to prepare & eat
their uniquely flavoured meals. All Balti Dishes servered with Tandoori
Roti.

http://en.wikipedia.org/wiki/Gosht
Definitions of Gosht on the Web:

* A ghoust is a type of Pakistani or Indian curry dish made from lamb.
en.wikipedia.org/wiki/Gosht

Robert Klute > wrote:

>"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.

In my experience, Balti is also served in a wok-shaped
metal serving dish. This is obviously not the same wok/karai
it was cooked in, but is I suppose just for power of suggestion.

Steve

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.

--
Jean B.

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.
>
> -sw

Oh gee. I must just be so used to reading foreign cookbooks that I
didn't notice. Anyway, I was referring the subject for the thread!

--
Jean B.