On Tuesday I made this chef's version of Lamb Balti and I have to say it is a very nice dish indeed.
https://www.youtube.com/watch?v=K2a31aJgZtMI used minced Garlic and Ginger paste as I didn't have any fresh ginger. At $55 / kg it is much cheaper to buy the stuff in the jar.
For lamb bones i removed the bones from 2 forequarter (shoulder) chops. The recipe was made pretty much exactly as specified with the exception that i added the blended base gravy in 2 part stages of roughly 2/3 and 1/3 with a reduction for both additions. I omitted the additional 300 ml of water and this produced a beautiful thick and flavoursome curry sauce which clings to the lamb pieces. I wouldn't call it a dry curry but it was close.
I didn't have a small spice bag or net so I just individually removed the whole Garam Masala spices from the gravy before blending. I left the Peppercorns and the tops of the cloves in as they were too hard to find or had already disintegrated.
I will be very interested in trying this dish with some of my homemade Balti Paste. The dish could easily be made using any other Base Gravy if you already have some. The fact that this recipe uses a single batch from scratch shows that a base gravy can be cooked as a micro batch. A view I've always espoused.
Picture of the Balti dish is provided.
I also cooked his version of the Staff Curry (Lamb instead of chicken). Mutton or goat would be interesting but not readily available to me.
https://www.youtube.com/watch?v=MEPayARpImoFor this I used 5 Lamb forequarter chops cut in half (bone removed from 2). This is another very tasty dish. It is hard to say which I preferred. As you'd expect this staff curry is a no fuss, cook on the side dish.