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