Balti exotica from Curry Club Balti Curry Cookbook (page 113) by Pat Chapman

  • fresh coconut
  • lamb steaks
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Uses the "Special balti base sauce" recipe on page 108 for balti sauce, the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt, and the "Tandoori masala paste" recipe on page 39 for tandoori paste. Can substitute vegetable oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination for lamb steaks.

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

    Uses the "Special balti base sauce" recipe on page 108 for balti sauce, the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt, and the "Tandoori masala paste" recipe on page 39 for tandoori paste. Can substitute vegetable oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination for lamb steaks.

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