all right there food tubers I’m Hugh and my channel is called kitchen daddy and
my channel is called kitchen daddy and
my channel is called kitchen daddy and that’s because I’m a stay-at-home dad to
that’s because I’m a stay-at-home dad to
that’s because I’m a stay-at-home dad to Maxine and Zahra we’re going to make a
Maxine and Zahra we’re going to make a
Maxine and Zahra we’re going to make a fantastic lamb and chickpea curry that’s
fantastic lamb and chickpea curry that’s
fantastic lamb and chickpea curry that’s bursting full of southern Indian flavors
bursting full of southern Indian flavors
bursting full of southern Indian flavors it’s healthy affordable and it’s going
it’s healthy affordable and it’s going
it’s healthy affordable and it’s going to serve six people so it’s a great way
to serve six people so it’s a great way
to serve six people so it’s a great way to fill up a hungry family let’s get
to fill up a hungry family let’s get
to fill up a hungry family let’s get into it right to kick things off let’s
into it right to kick things off let’s
into it right to kick things off let’s grab a large pan and get that on a nice
grab a large pan and get that on a nice
grab a large pan and get that on a nice medium heat now I’ve got 300 grams so
medium heat now I’ve got 300 grams so
medium heat now I’ve got 300 grams so just over half a pound of diced lamb and
just over half a pound of diced lamb and
just over half a pound of diced lamb and for this I’m using shoulder because
for this I’m using shoulder because
for this I’m using shoulder because we’re going to cook that nice and slow
we’re going to cook that nice and slow
we’re going to cook that nice and slow in the curry so it’s just going to be
in the curry so it’s just going to be
in the curry so it’s just going to be really lovely and tender now guys if
really lovely and tender now guys if
really lovely and tender now guys if you’re looking at this and you’re
you’re looking at this and you’re
you’re looking at this and you’re thinking that’s not much lamb for six
thinking that’s not much lamb for six
thinking that’s not much lamb for six people don’t worry this is where we’re
people don’t worry this is where we’re
people don’t worry this is where we’re cooking smarter because we’ve got
cooking smarter because we’ve got
cooking smarter because we’ve got protein in the chickpeas we’re able to
protein in the chickpeas we’re able to
protein in the chickpeas we’re able to reduce the amount of lamb that goes into
reduce the amount of lamb that goes into
reduce the amount of lamb that goes into the dish so we still get a nice balance
the dish so we still get a nice balance
the dish so we still get a nice balance of proteins throughout the meal but
of proteins throughout the meal but
of proteins throughout the meal but we’re cooking smarter eating healthier
we’re cooking smarter eating healthier
we’re cooking smarter eating healthier and saving a lot better coin as well
and saving a lot better coin as well
and saving a lot better coin as well okay the pans nice and hot let’s add the
okay the pans nice and hot let’s add the
okay the pans nice and hot let’s add the tablespoon of olive oil and get the lamb
tablespoon of olive oil and get the lamb
tablespoon of olive oil and get the lamb in there now we also want to add in our
in there now we also want to add in our
in there now we also want to add in our spices so I need 1 tablespoon of Madras
spices so I need 1 tablespoon of Madras
spices so I need 1 tablespoon of Madras or medium hot curry powder 1 teaspoon of
or medium hot curry powder 1 teaspoon of
or medium hot curry powder 1 teaspoon of black mustard seeds 1/2 a teaspoon of
black mustard seeds 1/2 a teaspoon of
black mustard seeds 1/2 a teaspoon of turmeric and one teaspoon of chili
turmeric and one teaspoon of chili
turmeric and one teaspoon of chili powder now let’s give that a really good
powder now let’s give that a really good
powder now let’s give that a really good mix around let’s drop the temperature a
mix around let’s drop the temperature a
mix around let’s drop the temperature a little bit we want to cook that gently
little bit we want to cook that gently
little bit we want to cook that gently for about 10 to 15 minutes but make sure
for about 10 to 15 minutes but make sure
for about 10 to 15 minutes but make sure you don’t burn the spices once that’s
you don’t burn the spices once that’s
you don’t burn the spices once that’s cooking we’re going to finely chop 3
cooking we’re going to finely chop 3
cooking we’re going to finely chop 3 onions 4 cloves of garlic and I’ve also
onions 4 cloves of garlic and I’ve also
onions 4 cloves of garlic and I’ve also got about 5 centimeters of ginger we’re
got about 5 centimeters of ginger we’re
got about 5 centimeters of ginger we’re just going to peel that with a spoon and
just going to peel that with a spoon and
just going to peel that with a spoon and also finely chop that up as well right
also finely chop that up as well right
also finely chop that up as well right the lamb is looking stonking so let’s
the lamb is looking stonking so let’s
the lamb is looking stonking so let’s add in all the onions the ginger and the
add in all the onions the ginger and the
add in all the onions the ginger and the garlic now give that a really good mix
garlic now give that a really good mix
garlic now give that a really good mix around I want to make sure that
around I want to make sure that
around I want to make sure that everything is really well coated in
everything is really well coated in
everything is really well coated in spices
spices
spices the next thing we’re going to add our 10
the next thing we’re going to add our 10
the next thing we’re going to add our 10 curry leaves now guys if you’re not
curry leaves now guys if you’re not
curry leaves now guys if you’re not familiar with curry leaves they come
familiar with curry leaves they come
familiar with curry leaves they come from the curry tree which grow right
from the curry tree which grow right
from the curry tree which grow right across Southeast Asia but they really
across Southeast Asia but they really
across Southeast Asia but they really are an integral part of Indian cooking
are an integral part of Indian cooking
are an integral part of Indian cooking and especially southern Indian cooking
and especially southern Indian cooking
and especially southern Indian cooking so if you think about them like a bay
so if you think about them like a bay
so if you think about them like a bay leaf but they’ve got this absolutely
leaf but they’ve got this absolutely
leaf but they’ve got this absolutely incredible aroma to them and they’re
incredible aroma to them and they’re
incredible aroma to them and they’re going to give some real lovely
going to give some real lovely
going to give some real lovely authenticity to the dish now if you want
authenticity to the dish now if you want
authenticity to the dish now if you want to find them I recommend going to your
to find them I recommend going to your
to find them I recommend going to your Indian grocery store that’s why I went
Indian grocery store that’s why I went
Indian grocery store that’s why I went and I managed to get them fresh which is
and I managed to get them fresh which is
and I managed to get them fresh which is fantastic if you can’t find them fresh
fantastic if you can’t find them fresh
fantastic if you can’t find them fresh get them frozen but you can also find
get them frozen but you can also find
get them frozen but you can also find them dried now give them leaf a little
them dried now give them leaf a little
them dried now give them leaf a little tear that’s going to release some of the
tear that’s going to release some of the
tear that’s going to release some of the oils and the aromatics now let’s give
oils and the aromatics now let’s give
oils and the aromatics now let’s give that a really good mix together I’m
that a really good mix together I’m
that a really good mix together I’m going to cook that for about another 10
going to cook that for about another 10
going to cook that for about another 10 minutes until those onions are lovely
minutes until those onions are lovely
minutes until those onions are lovely and soft
all of that looks fantastic so let’s add
all of that looks fantastic so let’s add in two tins of chickpeas including the
in two tins of chickpeas including the
in two tins of chickpeas including the liquid one tin of tomatoes we’re going
liquid one tin of tomatoes we’re going
liquid one tin of tomatoes we’re going to crumble over a stock cube and I also
to crumble over a stock cube and I also
to crumble over a stock cube and I also want to fill up one tin of hot water now
want to fill up one tin of hot water now
want to fill up one tin of hot water now let’s give that a good mix around let’s
let’s give that a good mix around let’s
let’s give that a good mix around let’s add some salt and pepper
add some salt and pepper
add some salt and pepper now break up those Tomatoes with a
now break up those Tomatoes with a
now break up those Tomatoes with a wooden spoon bring that up to a boil
wooden spoon bring that up to a boil
wooden spoon bring that up to a boil drop it down to a simmer let’s pop a lid
drop it down to a simmer let’s pop a lid
drop it down to a simmer let’s pop a lid on that and we’re going to cook that for
on that and we’re going to cook that for
on that and we’re going to cook that for an hour and thirty minutes
guys the curry looks fantastic so we’re
guys the curry looks fantastic so we’re going to finish this off with half a tin
going to finish this off with half a tin
going to finish this off with half a tin of light or low-fat coconut milk and
of light or low-fat coconut milk and
of light or low-fat coconut milk and we’re also going to add 200 grams of
we’re also going to add 200 grams of
we’re also going to add 200 grams of baby spinach there guys that might look
baby spinach there guys that might look
baby spinach there guys that might look like an awful lot of spinach but trust
like an awful lot of spinach but trust
like an awful lot of spinach but trust me that’s really going to wilt down into
me that’s really going to wilt down into
me that’s really going to wilt down into the sauce let’s finish it off with some
the sauce let’s finish it off with some
the sauce let’s finish it off with some fresh coriander I’ve cooked off some
fresh coriander I’ve cooked off some
fresh coriander I’ve cooked off some brown rice so let’s plate up
that is so good it’s really light and
that is so good it’s really light and fresh it’s got all those lovely
fresh it’s got all those lovely
fresh it’s got all those lovely authentic flavors from the curry leaves
authentic flavors from the curry leaves
authentic flavors from the curry leaves and the ginger and it’s just completely
and the ginger and it’s just completely
and the ginger and it’s just completely different to anything you’d find in a
different to anything you’d find in a
different to anything you’d find in a takeaway and of course it’s full of good
takeaway and of course it’s full of good
takeaway and of course it’s full of good stuff as well so guys if you like the
stuff as well so guys if you like the
stuff as well so guys if you like the recipe give us a thumbs up leave a nice
recipe give us a thumbs up leave a nice
recipe give us a thumbs up leave a nice comment below make sure that you
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if you could also check out the kitchen teddy channel as well that would be
teddy channel as well that would be
teddy channel as well that would be awesome thanks very much for watching
awesome thanks very much for watching
awesome thanks very much for watching see you later bye bye
”
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