The dish is not valuable, particularly not the one from Le Creuset. While there is a particular curry formula called Balti, the use of a Balti Bowl is largely a cosmetic touch.
First, the Balti Bowl as a specialized cooking tool has been promoted almost entirely by manufacturers; first the Birmingham Balti Bowl Co., who "re-created" the vessel, and lately by Le Creuset who has added it to their line. Further, the idea of some form of expensive cookware being authentic is laughable; according to Tripsaavy, "Restaurants in the Balti Triangle are small, friendly, family owned places with an informal atmosphere" and thus unlikely to use a 100EUR pot. Further, independent recipe sites like The Spruce Eats suggest cooking the curry in a pan and using the Balti dish just for serving.
If you were to get one, the Le Creuset seems like the worst choice. Per Birmingham: "true to tradition the Bowls are made in pressed-steel, developing the iconic black patina over time", and certainly the recipes suggest that Balti curries need to be cooked rapidly over high heat, making enameled cast iron an unsuitable material for them. There's also a 3X price difference.
Note that I am not from Birmingham, nor Pakistani, so it's possible that you'll hear from someone who is that I'm dead wrong. But if you don't, I'd say skip the specialized, single-dish cookware.