0:00:15 > 0:00:17We're going to cook a lamb curry.
0:00:18 > 0:00:21Cooked with squat green chillies, this curry comes from Hyderabad,
0:00:21 > 0:00:25in southern India, where they love strong flavours.
0:00:26 > 0:00:28- An onion?- Thank you.
0:00:28 > 0:00:31All I want is a really rough chop cos we're going to blend it anyway.
0:00:31 > 0:00:34'Ground fennel seeds, with their distinctive anise flavours.'
0:00:34 > 0:00:35Smell that.
0:00:35 > 0:00:38Cor, that's quite strong, isn't it?
0:00:38 > 0:00:39A little bit less than a teaspoon.
0:00:39 > 0:00:42'Turmeric, with unmissable colouring.'
0:00:42 > 0:00:43- OK.- Garam masala.- Mm-hm.
0:00:43 > 0:00:46- So you'll smell a mixture of spices...- Oh, yeah.
0:00:46 > 0:00:49- ..but more familiar. - That's like a cinnamon sort of smell.
0:00:49 > 0:00:51Yeah, there's a lot of cinnamon in this one.
0:00:51 > 0:00:53But there is cinnamon in garam masala generally.
0:00:53 > 0:00:56These are poppy seeds. I know they don't look like normal poppy seeds
0:00:56 > 0:00:58- because they've got the skin removed.- Right.
0:00:58 > 0:01:01These are very typical for the Hyderabad region. They use a lot of poppy seeds.
0:01:01 > 0:01:05'Along with chopped fresh ginger, garlic and tomatoes,
0:01:05 > 0:01:08'this is going to be our masala - or curry mixture.'
0:01:14 > 0:01:16- So, how's that? - Let's have a look.
0:01:16 > 0:01:18That looks all right, actually.
0:01:18 > 0:01:19So now you have two options -
0:01:19 > 0:01:22you can either put the meat in that and leave it to marinade
0:01:22 > 0:01:25and you can just leave it there for a few hours,
0:01:25 > 0:01:27go out, do a job, come back, or do it at night for the next day...
0:01:27 > 0:01:30- Right.- ..and the flavours will already start getting into the meat.
0:01:30 > 0:01:32If you don't have loads of time,
0:01:32 > 0:01:34you can just cook all this straight away.
0:01:34 > 0:01:37'This is a really flexible dish to make.
0:01:37 > 0:01:40'Cooking the masala right now and will also tenderise the meat.
0:01:40 > 0:01:43'When it's finished, Paul can then leave it and reheat it
0:01:43 > 0:01:45'when Blue Watch are hungry.'
0:01:48 > 0:01:50There's a lot of Indians say that
0:01:50 > 0:01:53if you make a lamb curry or a chicken curry the day before...
0:01:53 > 0:01:55- It will taste better... - ..better the next day.
0:01:55 > 0:01:59'Before I start cooking the meat, I'm frying off my whole spices -
0:01:59 > 0:02:02'in this case, cumin and Nigella seeds -
0:02:02 > 0:02:04'a classic Indian cookery technique.
0:02:04 > 0:02:08This ensures that they get cooked properly and flavour the oil.'
0:02:09 > 0:02:11- OK, let's get the lamb in.- OK.
0:02:12 > 0:02:14SIZZLING
0:02:16 > 0:02:18- It does look very nice, actually.- It does.
0:02:18 > 0:02:21- It's quite a strong smell, as well. - Well, it's a curry!
0:02:21 > 0:02:24- I'm not apologising for my strong curry.- No, that's fine!
0:02:24 > 0:02:26A lot of people will go, you know,
0:02:26 > 0:02:28no coconut milk is going in it, nothing to mellow it.
0:02:28 > 0:02:32But the curries from this region tend to be real curries.
0:02:32 > 0:02:33'Ten minutes on a gentle heat
0:02:33 > 0:02:37'and the flavours of our curry mixture are really being drawn out.'
0:02:37 > 0:02:40What I want to show you about this curry is I keep the bone in.
0:02:40 > 0:02:42Indians always leave their bone in
0:02:42 > 0:02:45cos the flavour of that lamb kind of flavour we love
0:02:45 > 0:02:48is in the bones. So if you keep it in the lamb, it goes into your curry
0:02:48 > 0:02:50and you don't have to add mixed stock.
0:02:50 > 0:02:52But also, when the meat starts falling off the bone,
0:02:52 > 0:02:54then you know it's really cooked and tender.
0:02:54 > 0:02:56So it serves a dual purpose.
0:02:56 > 0:02:59'Now to add that special flavour - chillies.
0:02:59 > 0:03:01'We're using jalapenos -
0:03:01 > 0:03:04'mild green chillies that won't overwhelm
0:03:04 > 0:03:06'the other flavours with their heat.'
0:03:06 > 0:03:08How spicy do you like it? Now be honest. Be honest!
0:03:08 > 0:03:11I'm not normally adventurous with spices.
0:03:12 > 0:03:16'To make them extra mild we've taken out the seeds,
0:03:16 > 0:03:19'frying them first to bring out the chilli flavour.'
0:03:19 > 0:03:21They're not as hot as the proper Indian ones
0:03:21 > 0:03:24that we used to cook with. But if I use six of these you'll die.
0:03:24 > 0:03:26Someone once told me that if, um...
0:03:26 > 0:03:29- If you do eat something that's too hot...- Yeah?
0:03:29 > 0:03:32- ..the best thing to do is to take a spoonful of sugar.- Yeah.
0:03:32 > 0:03:35- Cos it takes the spice out. Is that right?- Sugar and yoghurt.
0:03:35 > 0:03:38So now, the best way to know if your masala is cooked is trying it.
0:03:38 > 0:03:41- If there's no kind of harsh elements coming out at you...- OK.
0:03:41 > 0:03:43- ..then it's cooked and you go to the next stage. Have a go.- Yeah.
0:03:43 > 0:03:45And because it's quite smooth,
0:03:45 > 0:03:48you know what the taste of the curry is going to be like...
0:03:48 > 0:03:50- Mm.- ..and we can add the water.
0:03:51 > 0:03:53'And our work is essentially done.
0:03:53 > 0:03:56'The masala is now left on a low heat for about 40 minutes.
0:03:56 > 0:03:59'Paul only needs to stir it every now and then.
0:03:59 > 0:04:01'Very low-maintenance.'
0:04:03 > 0:04:06- So, shall we put our chillies in? - OK.- Just add them in.
0:04:06 > 0:04:08That's great, thank you.
0:04:13 > 0:04:17'To finish off, a little sourness to enhance the other flavours
0:04:17 > 0:04:19'from tamarind paste.'
0:04:22 > 0:04:24- Coriander...- Lovely.
0:04:24 > 0:04:27And then I think we deserve a taste, don't you think?
0:04:27 > 0:04:29- Oh, definitely.- Open up!
0:04:31 > 0:04:33Oh-ho-ho!
0:04:33 > 0:04:35That is lovely!
0:04:35 > 0:04:37- You taste the chilli...- Mm.
0:04:37 > 0:04:38But...it's not hot with it.
0:04:38 > 0:04:40Not the heat because it's not a small chilli,
0:04:40 > 0:04:43- so it's not so kind of hot, but just great flavours.- Mm.
0:04:43 > 0:04:45- Isn't that a great flavoured chilli? - Mm!