For some years I’ve banged on about making Balti ingredients more diverse and thanks to top Balti chef Zaf, owner of Shababs, I’ve.started the experimental process A few weeks ago we used duck from fresh but I must have been quackers because it was not only a bit tough but its consistency meant that the duck never took up the taste of Zaf’s wonderful sauce.
However, moving on, I bought some diced goat from Moseley Farmers Market. Zaf part cooked it as he would mutton and the end result was a fabulously rich dish with the strong but tasty flavours of goat being complemented by Shababs balti sauce mix. Mind you , given the prices of the farmers market (8 pound for a small pack of diced goat meat) it would be a premium priced dish but, to my mind, it would be a price worth paying!
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