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  • Hi guys! Me and Hotpoint are bringing to life people's incredible food memories.

  • So the lovely Liz here sent in her food memory of her dad's amazing Balti curry,

  • and the best person to bring this back to life

  • for all of you lovely people, is the one and only Chetna.

  • Thank you Jamie, and thank you Liz for sending in this amazing memory.

  • By the way if you want to see more of these stories,

  • or win some brand new Hotpoint kitchen appliances,

  • click on the link and head to the Food Memories Hub.

  • In the meantime let me tell you about Liz and her dad.

  • Liz's dad was called Micheal and he loved to cook.

  • The memory of his Lamb Balti has really stuck with Liz.

  • She vividly remembers him sourcing all the spices,

  • which was much more difficult and unusual in the 80s then it is now.

  • There's so many layers of flavours going into this dish.

  • Cumin, garam masala, cardamom,

  • and it's made with beautiful lamb shoulder.

  • It's going to be really good, you've got to try this.

  • I'm going to start by toasting the spices.

  • I'm using Hotpoint induction hob which heats up nice and fast

  • and I'm going to get a pan on medium heat.

  • Add in 2 teaspoons of coriander seeds and 1 teaspoon of cumin seeds.

  • Dry roast that for around 1 minute.

  • So I'm going to get these into the pestle and mortar now.

  • I'm going to give it a good bash.

  • Once these have ground up I'm going to add

  • half a teaspoon of chili powder,

  • half a teaspoon of turmeric powder,

  • One teaspoon of garam masala,

  • 3 to 4 green cardamom pods,

  • and 2 bay leaves.

  • Mix this up and leave it aside for the time being.

  • We are now going to get on with the Balti sauce.

  • We are going to get the pan back on the hob on medium heat.

  • Start with 2 tablespoons of vegetable oil in the pan.

  • Grate in 2cm of fresh ginger,

  • and a large clove of garlic,

  • Fry that for a minute or two.

  • The first time Liz's dad made this he forgot to put the lid on the mixer and it was everywhere!

  • So the kids chipped in and had to clear it all up before mum came back.

  • So today I'm going to grate 3 onions,

  • we're going to skip the blender.

  • This needs to cook down nice and slowly for 10-15 minutes until soft and golden.

  • This is really nice deep golden colour

  • and all these caramelized onions are going to add this beautiful flavour to the sauce

  • and it's ready for the tomatoes.

  • Now I would use fresh tomatoes but Liz's dad said that life's too short for that

  • so he preferred using tin tomatoes and that's what i'm doing today.

  • Squash it all with your hands.

  • Add in the wonderful spices and give it a good mix.

  • Pour over 500ml of boiling water,

  • We'll simmer this for 30 minutes and give it an occasional stir.

  • Another spice I'm gonna add to this is dried methi leaves.

  • Now this is not easily available

  • and this is something Liz's dad would have liked

  • because he liked to go out and look for these particular spices.

  • So it should bring Liz's memories flooding back.

  • I've also got half a teaspoon of tamarind paste,

  • half a teaspoon of honey

  • and a pinch of salt.

  • The sauce is ready now so I'm going to move it aside and get on with the lamb.

  • And for this dish I've done my usual trick and marinated big chunky shoulder meat

  • with yogurt and lots more spices.

  • I mixed 100ml of natural yogurt with a tablespoon of ground coriander

  • and a teaspoon each of ground cumin,

  • ground ginger,

  • chilli powder

  • turmeric

  • and salt.

  • I mixed that in with chunks of lamb.

  • Then I covered it and left it in the fridge for 2 hours.

  • Now it's ready I'm going to seal the meat in 1 tablespoon of vegetable oil

  • and I'm going to fry these in batches.

  • Keep turning it and make sure it's brown all around.

  • Once your lamb is all nice and brown you're gonna stir it through into this lovely sauce.

  • You're gonna get the lid on and this is going to go into my Hotpoint oven

  • at 170C, 325 Fahrenheit.

  • Give that an hour and a half.

  • This is gonna make the lamb really tender and all the juices will go in and it's really good.

  • Wow! That smells so so good.

  • This should bring Liz's memories flooding back.

  • I can not wait to try this.

  • Liz you are going to absolutely love this, the lamb is so tender.

  • This is hopefully as good as your dad's Lamb Balti.

  • To help Liz cook it at home Hotpoint are giving her an induction hob.

  • And if you want to win a whole set of Hotpoint kitchen appliances

  • then click on the link and enter the competition.

  • Bye.

Hi guys! Me and Hotpoint are bringing to life people's incredible food memories.

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B2 中高級 美國腔

羊肉巴蒂咖喱 (Lamb Balti Curry)

  • 63 2
    hettyxjf 發佈於 2021 年 01 月 14 日
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