curry

Chicken Pathia

The Cheap and Easy Ground Beef Dinner That's So Good, I Make It Every Week Right Now

Chicken & Chickpea Curry 🍛 This one’s super simple incredibly tasty & needs no messing about just throw it in a pan & blip. Reheats beautifully if... | By Northern Nic’s Back Kitchen | Facebook

343K views · 1.1K comments | Lamb Curry 🍛 | Lamb Curry 🍛 Guaranteed the best you’ll ever make!! Tender meat in a very tasty curry sauce cooked slowly to develop flavour 😊 Give it a go 😊... | By Northern Nic’s Back Kitchen | Hiya you alright? I won't be going anywhere today because the weather's horrific. So what else is there to do? Other than cook something that nice and long and slow. So I've got a lamb shoulder. Shoulder because it's cheaper than a leg. This is quite a big piece. How much is it? Two kilograms. If this is too much for you just get a smaller piece. So you need that and we need some onions to slice. I've got three onions. Red or white. Doesn't matter. Use what you've got. Just thinly slice em. Put your onions into a big dish. This lamb's boned so there's no bone in there. Now it's rolled so it's tied with string. I don't need this string so I'm going to cut it off. If you want it held together for slicing then you can leave the string on but we're going to smother this in a curry paste and we're going to sort of pull it apart and shred it. So the the string's just going to get in me way. So just cut it off and it'll just pull out. It's been rolled so we're going to unroll it. And there's a ski inside we're going to slash this skin so that we can get flavour into there. So you'll need a sharp knife. See and just cut the skin. Like this. And all that fat because I know you're thinking oh that's fatty. Lamb is fatty but it's all going to break down and just be gorgeous. Pop your meat into your dish on top of those onions. Skin side up. There. We're going to smother this meat in some curry paste. And my curry paste of choice and it has to be paste not sourced. Two totally different things is Pataks. And for those of you that will say oh she gets paid off Pataks. No I don't. I don't get paid off anybody so I can tell you what I like. And I only tell you what I do like. I'm using Baltimore because it's the one that I like. The madrass one's also good. We're going to empty the entire contents of this jar which is how much 283 grams that's very precise. Over the the lamb. If I ever tell you that something is good it's because I actually genuinely think it is good. Not because somebody's paying me to say that. So we're going to do both sides. So if you've got acrylic nails and I don't you might want to wear a glove because this paste will dye your nails yellow. So smother this lamb on both sides. And yeah it's messy. That's can you hear her? She's living her best life. Snoring her head off. She's never really woke up this morning. She went out for a wee and it was pouring down. She'd come back in again. And we do want it skin side up so turn it back round. It's stuck. Pop the onions back to the bottom if they've stuck. But make sure where all that meat's covered and coated. Want that flavour to get right in there. Go and wash your hands. As if I need to tell you. I'm going to put a stock pot in as well or you can use a stock cube. This is chicken if I had beef I would use a beef one. Pop that in. Fill your jar with water. Don't waste any of that liquid and just pour it in to the dish. Not over the meat though. You want about an inch of water in the bottom of this dish. Ready for the oven. Cover it in foil. This is going in a 160 oven for about 4 hours. We're going to cook it low and slow. You can put it in the slow cooker if you want to. I've broke mine. I banged it on the sink and it cracked. So if you ever see I like a six litre on a big one for about 30 quid. I don't like paying more than that. Um give us a message because I'll go and get one. So wrap it up tight. Put it in the oven. Now for all you purists that say make your own paste you don't need to. It's already done for you. So if you were going to make this paste you'd have to buy a whole load of spices you'd need cumin, paprika, turmeric, coriander, fennel salt already tamarind, black pepper, garlic powder, cracked coriander seed, dried crushed red chilli, black calongi seeds, dried coriander leaf. You're cutting all of that out by just buying the paste ready made. It's not cheating. Put this in the oven. It's had an hour and it's starting to smell. I'm sat in the back room and it smells gorgeous. Smells waffling through. I'm just writing me shopping list. So I'm wondering if maybe I should go and baste it because all those the meat will shrink down a bit and all the juices will come out so there'll be gorgeous juiciness to baste over the top. Let's go over the top. It's had 2 hours. So let's take the foil off. Let's just baste it again with all those lovely juices. Now it's going back in the oven without the foil. Cos we want some of this juice to evaporate and go lovely and flavoursome and saucy. And it'll thicken up. So back in the oven and we'll check it in another hour for another basting. Look at that gorgeous crust. It's softening up now. I'm going to try and turn it over because we don't want any darker on this side. But let's get the other side nice and gnarly. That sauce is thickening up. For this last hour get a tin of coconut milk and we're going to pour that in. Now I've been asked before is it off if it's split? No that's how coconut milk is. It sets and you get the cream at one end. And then water in the bottom. Like Don't get low fat coconut milk or you won't have any cream. Stir that into your sauce. Add a little bit of water if you think you need to. I'm going to put a a tiny drop. Sliced the red and green pepper. I'm going to tuck that in around the lamb. And I've sliced up a couple of tomatoes. Make sure everything's covered in that sauce. Back in the oven. This is ready now. It's all hot and bubbling. Taste your sauce. That's delicious. Really delicious. How gorgeous is that? Look how soft that meat is. Can't resist a taste. It's going to be hot. Oh it is hot. Oh my word. That is the best lamb I think I've eaten. That is so tender succulent, beautiful. Got to give this a go. Let's get it all shredded up. I've just got a pan of boiled rice bubbling away to have with it. I'm just putting a dribble of water in because the sauce I think is a little thick. Stirring. Any caramelised onion that's on the bottom. Stir that in too. Let's dish up. How gorgeous does that look? How gorgeous is that? This is amazing. This will be one of the best curries that I promise you you ever make. I forgot that was hot. So so good. So good. Shot bot, pop a jump. If you don't like lamb. You can do this with beef brisket. You can do it with chicken thighs. You could do it with turkey legs. That would be amazing wouldn't it? You can do it with pork shoulder. Cheaper cuts of meat are better. Because the meat will just fall apart. If this is too much food for you simply just half the recipe. I don't want all your excuses underneath in the comments for why you can't make it. Because there's no reason why not. Anyone can make it. If I can make it so can you. So give it a go. You won't be disappointed. This'll freeze beautifully. Thanks for listening till now. Thanks for following. Thanks for watching. Thanks for being here because if you weren't here I wouldn't be. I've said that to you before you know that. Really appreciate it. Give this a go. Won't be sorry you did because it's absolutely delicious. You'll please everyone making this. It's a fabulous crowd please go on give it a go. Show us your pictures if you do. Don't forget to like and share and I will see you soon. Have a great weekend. Bye bye.

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