Balti mt-spi-cha-chi-aub from Curry Club Balti Curry Cookbook (page 135) by Pat Chapman

  • lamb steaks
  • cooked spinach
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Begin this recipe at least 12 hours ahead. Uses the "Balti masala paste" recipe on page 38, the "Tandoori masala paste" recipe on page 39 for tandoori paste, the "Green masala paste" recipe on page 39, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute vegetable oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination for lamb steaks. See book for variations.

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

Accompaniments: Balti naan; Balti dip

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

    Begin this recipe at least 12 hours ahead. Uses the "Balti masala paste" recipe on page 38, the "Tandoori masala paste" recipe on page 39 for tandoori paste, the "Green masala paste" recipe on page 39, the "Balti garam masala" recipe on page 33, and the book's "Aromatic salt 1" or "Aromatic salt 2" for spiced salt. Can substitute vegetable oil for ghee; and poultry, fish, shellfish, vegetables of your choice or a combination for lamb steaks. See book for variations.

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