Balti saag gosht from Curry Club Balti Curry Cookbook (page 49) by Pat Chapman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the "Balti masala paste" recipe on page 38, and the "Balti garam masala" recipe on page 33. Can substitute corn oil for ghee; water for stock; and poultry, fish, shellfish, vegetables of your choice or a combination for lamb steaks. Use the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt.

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