Name: Lamb Balti Curry
Uploaded: 2018-03-28T07:41:00.000Z
Duration: 5 min 8 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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.

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.

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

Once these have ground up I'm going to add

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.

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.

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

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

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.

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

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.

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,

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

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

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

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

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

This should bring Liz's memories flooding back.

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.

Subtitles ListPlay Video

Lamb Balti Curry

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