00:00Do you have a curry night in your house? Well any night, Sandy the Spice Guy is here,
00:06it's curry night for me as we improve your life with spice.
00:16Well the benefits of the way we cook with you is that of course you have lost in just a
00:20year
00:21three stone off your body weight, your health has improved tremendously. For me inflammation
00:27riddles me and you reckon this could do something about that. Absolutely, Indian Asian spices are great
00:33for inflammation and back pain so as I was reading every single spice I then decided it has to be
00:39a
00:39curry, has to be. But we've made some small changes with the shallots, the oil and I've also browned
00:45the onions. The reason for browning them it gets rid of more sugar as you can see. So already in
00:51here
00:51three spices, I've just chosen three. I don't know if we noticed but I always like a food threesome.
00:56Everything works in threes. And what are your threesomes? In here today I've got a cinnamon,
01:01I've got a star anise and I've got some cardamom in there. That's the first three, the first three
01:07spices. Next we're going to add into here straight away is the ginger and garlic. Now I'm going to go
01:14heavy with the ginger because ginger is really great for your back, really good for your back. So I've
01:19got a bit heavier on the ginger and I've also cut the ginger up a lot thinner as you can
01:24see here. By
01:25cutting it up thinner, guess what you're doing? You're getting more of that lovely lovely powerful
01:31ingredient from the ginger which is going to help the curry taste great and also at the same time
01:36you get all the benefits of the ginger. And the garlic's just a green antiseptic all round.
01:42It's a great and you can't really make a good curry without a garlic. Garlic is a really great all
01:47-rounder.
01:48That goes in, stew it down for a bit and then we're going to add the spices.
01:53So as you saw here I've got all the onions and shallots frying away. We did use butter. Okay,
01:58the reason why I use butter because it's a natural oil. Try to avoid any oils that are not natural.
02:03Okay, so there you go. So in here is some good quality butter. Now the spices. Now if you add
02:08the
02:08spices now what's going to happen is it's going to add more flavour but also at the same time it's
02:13going to
02:13bring out all that magic from the spices. Now we've got a garam masala, kashmiri chilli all mixed together
02:19with cumin. So I'm going to put in one, two, three large heaps and what you can do for me
02:30Eamon is
02:31just give that a quick stir. Yeah so not artificial additives we've got this really good stuff people
02:37can research their spices see what it actually does or can do for them you're getting all that goodness.
02:43as it's just all blending together here. That's correct but it's also the same time people don't
02:47realise the little tricks that will help each other out by adding the spice in now it's bringing
02:51out that extra flavour and at the same time the benefits of the spice. It's basically bringing
02:56it alive you're bringing that spice alive. So you could have a chicken curry, you could have a prawn
03:01curry, you could have a beef curry, what are we going for? We're going to go for a spring lamb.
03:05Spring lamb, glad you said that because I have some just here. Oh wow, here we are. I heard you.
03:11If you can hold it
03:12for me I'm going to use this knife here. I'm not going to touch it and straighten. Straight in. Straight
03:18in and
03:18I'm going to move this out of your way for you. Lovely and because you did such a good job
03:22stirring
03:22earlier. Thank you. I can do that again. Ruth says I'm a good stirrer. Are you? Yeah. You've
03:27done a great job. Lovely.
03:36So you finished everything off. It is a beautiful shade, a beautiful colour there. How would you
03:43describe that colour? It's sort of yellowy green. That's correct. Yeah, very good. Okay. Talk us
03:48through. Right, well while it was bubbling away I added the bottle gourd to it. The new superfood that's
03:54going to help you lower your cholesterol. It's big for lowering your cholesterol. Gourd. Massive
03:58bottled gourd. And what is it like? I don't think I've ever seen one before. It looks like a long
04:04huge courgette. Courgette. Okay. Yeah. Available at a lot of supermarkets now. A lot of the health foods
04:09you can get hold of it. And of course spinach. There's going to be lots of same vegetables and spices
04:15that
04:15you use on a regular basis. That's because A, they are powerful. Popeye was using it back in the 1940s.
04:22It's
04:22absolutely great stuff. So spinach is definitely in there. Great for your bad pain. Popeye the sailor
04:28man. I live in a caravan. I fight to the finish because I eat my spinach. I'm Popeye the sailor
04:34man. Thank you very much. There you go. There you go. So that's done. We've got to serve it up.
04:39So we're
04:40going to put it in this nice little pot. Just in that little pot. So we take it out of
04:43the big pot.
04:44That's right. And then it goes to the little pot and there's plenty of gourd in there and there's
04:48a bit of spinach in there. And there we go. Fabulous. So that's presented on that plate.
04:53Now I'm going to make the naan. I'm going to use manuka honey again. And the reason I'm putting the
04:58manuka honey on is to allow two things. A, for the two other ingredients to stick because they are so
05:05important for your back. Pistachios really, really do help your inflammation on your back. Really?
05:12That's good to know. Yes. Yeah. But again, everything in moderation. You can't go around eating just
05:16pistachios all the time. But better in there than not. Good to know about these things. Absolutely.
05:20And the other thing is cinnamon. I'm just going to use a little touch. Again, I know that you're
05:23not a keen lover of it, but it's just there to help everything along the way. But through you,
05:27you've begun to like it. Thank you very much. And then this, the dressing here is? That's just
05:31some coriander just for more flavour. And again, coriander complements everything and is a super,
05:38super herb. Well, this is marvellous to think that a curry, a lamb curry in this, in this case,
05:44can actually be helping you health-wise as well. I mean, a lot of people would say, you know,
05:49you go out for an Indian, you go out for a curry, that's not healthy. But the way you have
05:54served
05:55this up, we see the alternative. We see how it can be really healthy. So here we go.
06:04Mmm, my friend. Mmm. Really nice. You want to try the bread? Very nice.
06:17Mmm. I love it. I love it. How it complements two dishes that complement each other so well. The
06:24cinnamon complements the honey, the honey complements the pistachio, the gourd, the spinach,
06:28the lamb. Fabulous. It is so crunchy. It is so crunchy. I'll tell you what, with you around,
06:34with this around, every night's a Friday night. Absolutely. Thank you. Really, really pleasure.
06:38Thank you very much indeed. So we hope we have improved your life with Sandy the Spice Guy,
06:44improve your life with spice, and that's how you do it.
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