#howto

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[@MoosaIslamic]

1. Mix and marinate for 1 hour: -1.5kg Fatty Lamb -3 bay leaves, 4 cinnamon sticks, 5 cardamom, Bengali Gharam Masala -1.5tsp coriander, 1tsp cumin, 2tsp chilli, 2 tsp curry powder, 1tsp garam masala, 0.5tbsp turmeric -2 sliced white onions -2 TSP Ginger-Garlic paste -10 cloves garlic -1 diced green pepper -3 chopped tomatoes -10 green chillies -1 cup yoghurt -4 tbsp oil -2 tsp salt 2. Transfer to pot, Cook on low for two hours with lid. Add half tsp garam masala after 1 hr. Garnish with coriander

[@jocelynjaquiery635]

Thank you for this written-out version.

[@ianjarvis4172]

Your food amazes my friends in Australia, where I live, stunning

[@TheCurryMania]

Lol at the chef scarfing something (paneer) in the background

[@AD-sm5gi]

Amazing again latif!!! I noticed at the end you mentioned mustard oil. Was that mustard oil you used at the beginning for marination? Or vegetable oil?

[@HoorkaKitchen]

Wow looking so yumm ✅🔔❤️👍stay connected with Hoor ka kitchen

[@jeffsymes2658]

Looks good want to give it a go in a slow cooker will it be the same putting everything in the pot and cook for 2 hours on medium or longer? Enjoying the videos 👍

[@naturalhometreatments724]

Cool thx 🙏

[@renefloor5348]

And how long in the slow cooker? 6hrs on low?

[@mr_j.b.]

once again you have lifted this to another level, looks absolutely delicious, thank you for sharing this with us.

[@ismailnora7354]

I like the way you cook. It remind me of the food my grandmother was preparing for us.

[@mrsullivan1969]

Congrats on your 200k Latif. Love your masterclasses. Absolutely Gorgeous

[@LatifsInspired]

Oh thank you. First person to congratulate me. ❤️

[@missevemonroe]

8:12 the staff having a quick munch and hoping not to be seen on camera with a mouthful 😂😂

[@SamThredder]

I have this marinating in the fridge right now. I used 800g of lamb loin chops with the same amount of ingredients but a little less salt (according to your one pot bhuna with 800g of lamb) and I also added a tsp of kasoori methi. It smells incredible already, I can't wait to get it in the pot! I'll be back with a small review. Nice one Latif!

[@noahh6291]

How was it?

[@AmugeJenifer]

I love 💕 the video

[@trixieb4501]

The lamb looks extremely delicious!😋The vegetables looked tasty too. A recipe for the veg would be great!!

[@KarlosRaver]

More slow cooker recipes would be amazing, dish looks delicious

[@seventhbourkie6631]

OK so i cooked this on Saturday, Im not kidding you it was absolutely stunning and even better when i finshed off the rest today as I type, Got to get me one of those Latif,s Aprons, ,, all I can say is thankyou for the brilliant way you have helped me with my indian cooking.

[@BlackCountryLad]

Came last Saturday night what a Incredible Experience, had the Rajwalla Lamb, Fantastic. The Tandoori Chicken Starter, melted in my mouth. Very impressed with the efficiency of your cooking team, silence no GR shouting and the speed they worked at. 31 miles up the M6 and will be my regular go to Indian.❤️

[@esthert898]

MashaAllah tabarakAllah! Congratulations on hitting 200k! I've made quite a few of your recipes and they've all turned out delicious alhamdulillah. Also, I must say, your excellent manners and character is the best dawah I've seen in awhile (no pressure lol). Thanks for sharing. Allahouma barik.

[@LatifsInspired]

Jazaak’Allahu Khyrun. May Allah bless you

[@timryer7314]

Copied this method to the letter, except marinaded in the fridge over night. Best curry I’ve ever made!! And been cooking Indian for 20years

[@Dandan-in5rb]

OMG I made this and your peas pilau on Wednesday, and I've got to just say a massive thank you for sharing this. I'm a fairly competent cook and always make my own curry's, but this was totally next level! The leftovers lasted me until Friday, and in true Indian style were even better afterwards. Can't post pics on here, but I did post the pics on your IG. Chicken Biryani next woohoo! 😋 Thank you so much again!

[@dalewalford2630]

Love Latifs recipes and style. Looking forward to this.

[@notsure1135]

The supreme cuisine. I am of Italian heritage and later in life, I discovered Indian food. So much going on simultaneously.

[@DrBrunoRecipes]

Excellent recipe 👌🏻 Looks delicious. Congrats on 200K. Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@LatifsInspired]

Bruno yeay! Thank you 😊

[@gor069]

Made a few of your recipes now and I can honestly say this was fantastic! Just made and ate it, it was the best you've shown so far for me.

[@godsendsdeath666]

Love the look of this one, I shall be giving this one a go now, i really appreciate your videos, thank you. I've never seen anyone so pationate about a pan lid... Hahahahah

[@PhattSpicer]

Definitely using this recipe!! I've tried a number of yours, particularly the authentic style ones. Brilliant. I know what you mean about your old pot. Some of my favourite cookware was my grandad's who was a chef. Got his old chef spoon. Must be 70 years old and still used daily along with a load of my mum's stuff too. Never going to stop using them.

[@billmagowan1492]

Yep I’d a large aluminium cook pot I’d used for years handed down from my gran….ex wife threw it out jeez was I pissed off, one of many reasons she’s now my ex…..☺️

[@chatchatty2155]

That looks lovely can I do this with beef

[@mattrivers-latham8117]

Love the recipes, want to try this slow cooked one. When are you going to bring out a recipe book?! 😉

[@statzg0d230]

Latif bro! This is an excellent question. You really should put together a book!

[@mikenco]

I made Greek style slow cooked lamb leg today (4 hour pot roast with chunky mire poix). Got loads left over, going to make a Bhuna tomorrow, your recipe has helped, thank you!

[@bill99]

Love the channel, I’ve learned so much Can I ask why, in this dish, you don’t caramelise the onions separately? Is that what gives the Handi dish a distinct taste? I notice you do the same with your lamb bhuna recipes - is it just to keep it simpler?

[@sarahshahid6335]

Hi you put 10 green chillies. Does it taste spicy?

[@sarahshahid6335]

Anybody

[@timscadden6717]

Looks good mate. We have a local restaurant here in Sydney that gives us Goat Handi. Very tasty.

[@richardwestwell327]

Does not look as slow cooking it was bubbling very hard.

[@LatifsInspired]

Yes it’s different in the restaurant as I was on shift however please take your time at home. The taste is amazing.

[@ngu8974]

Please cook dum pukh afghan dish

[@spicerack4397]

I have no idea what you requested Latif to make, but I'm sure it's fabulous. Would love to eat it.

[@ronaroundtheglobe2733]

I made your dish today, it was fabulous! Great recipe, I froze half down, any idea if it will taste good after freezing??? :D

[@christopherlogan9315]

This is a great version of Lamb Bhuna. The vegetable curry looked amazing too, could you do a video of that one day please?

[@yunusk7142]

Latif Bhai if you can please make curry style Lamb, would be great brother

[@martinhill2043]

Bro I can cook a dam good curry and many types But I always learn something new from you’re videos you a dam fine chef keep doing what you’re doing it’s brilliant 🙏🏻🤘🏼💥

[@markbryant8321]

🎉🎉🎉fantastic beautiful dish

[@paulbanks223]

Lamb Handi is a favourite of mine and I can vouch for both flavour and tenderness, it doesn't need a critic there is nothing to criticize.

[@paulinemoyo5209]

Cooked this evening omg ! Totally delicious, I used leg of lamb and cooked in slow cooker for 3 hours on high, still not tender enough so finished off on the stove for 45 mins made all the difference! Melt in your mouth, the yoghurt did curdle though not sure why ?

[@BabyDoll1343]

Absolutely amazing recipe and lovely story behind the pot! Very interesting to hear about your restaurant and business background! Keep it up😊

[@chippywarren9706]

Nice you talk and keep faith with simple items like your old Pot! I still cannot match the restaurant undertone taste. More bay leaf I think needed. Keep well Brother 👍

[@ant713m]

4 table spoons of oil is a lot. Especially when using fatty lamb. I would use half the amount of oil and use a pure mustard oil as it's far thicker, heats at a higher temperature and you can use less of it making it a bit more healthy and flavorful. Instead of white onions the pink indian onions also add more flavor and I prefer to use 😊

[@DBriddo]

Subjective of course. This lad is running a successful restaurant and KZbin business, so the stats speak for themselves..😊

[@ant713m]

@@DBriddo it is not subjective, its objective when I have given specific ingredient swaps with quantities and explanation of why they are better. If running a successful restaurant means he's a good cook then McDonald's is the most successful restaurant in the world, do they sell good food? I think not - they sell utter shit which tastes addictive. Same principle, restaurants are primarily there to make profit, if you laden a curry or burger with cheap oils, cheap ingredients and lots of salt and sugar the customers have the illusion of taste but it no way compares to home cooked with fresh ingredients and without excess salt, sugar and oil. If you go to a typical British curry house you are being served shit, if you go home to the owners mother's house this is whetr you will get good food. These business laden there food with crap, they will put a serving spoon of sugar into a korma, no indian or pakistani mum has ever put sugar in a curry.

[@andyjenkins7134]

What’s in the Bangladeshi garam masala that you added?

[@funkoidi]

Did you ever get an answer?

[@paulkirkham3705]

Hi I made this yesterday it’s absolutely fantastic lovely flavours . My pot has a small hole in its glass lid. Yours is completely covered. Would you suggest I get a pot with a lid that I can completely cover up? I assume that might assist with breaking down of tomatoes/onion/pepper etc? Thank you Paul Solihull

[@ruthfrancis1188]

Hi Latif! Just marinaded some lamb hundi. Can this also be made in a slow cooker? If so, how long would you suggest?? This si my secind time making it. Thank you sooo much. I also have your ginger and garlic paste in the fridge too😊

[@xDipakx]

I appreciate and admire your work. Your recipes are fabulous. Keep up the good work.

[@LatifsInspired]

Thank you 😊

[@ukfoodhousetravel]

I am your new subcreber very delicious recipe thanks for sharing stay connected pls best wishes from UK

[@LatifsInspired]

Ahh bless thank you

[@daljeetkalirai6708]

Am trying to book a hotel from my base in south goa to Delhi.... Am being side stepped here watching a great chef cook from his heart! Love the videos you post up bro!

[@joopizdebest]

Trying this today - will let you know how it turns out

[@joopizdebest]

So this was freaking delicious 👌👌 I used all the ingredients except with the following modifications: I added some fenugreek powder and I added chickpeas to bulk it up a bit. I didn't use the Bengal Garam Masala because I didn't know that mixture. Even with all the modifications, it was superb. Super easy to make too. Thank you for this 👍👍

[@kamnessa9715]

I wish more 'indian' (bengali) restaurants would serve more traditional home style curries. The standard curries are all the same base and just go right through you... and that is coming from a bengali lol

[@Chid-y9e]

Latif bhai salutation to you my dear respected older brother. I would appreciate if you can show us how to make PFC style chilli sauce Plse 🙇🏻❤

[@M0SZT]

Thank you, have been trying slow cooked lamb for a while, this looks a great recipe. I really liked the look of the veg in that large pot, have you done a video on that recipe?

[@derekdouglas6757]

Hi Mate! If you wanted to cook 5kgs of lamb would you have to do anything differently??

[@Dragon-Slay3r]

This lamb is the same as jathindra and is also the lamb from the pictogram 😂 So where sunjay dutt come from? 😂

[@mikerandle9489]

I’m an American in California. I love all Latiffs videos! I’m gonna be in the Liverpool/ Manchester area in July. Where exactly is his restaurant?

[@preym1603]

Thanks for the recipe dude. I cook my lamb curries alot difderent. But im definitely trying your method next time. Much love. Pre from london

[@ajaykarratha]

1. Did you have oil in the handi before chucking in the marinated lamb? Also, would this be the same process for goat meat?

[@neveryoumind560]

Your beard game is strong! the cooking too, looks amazing!

[@shasue82]

What are the spices he puts in for the Bangladeshi garam masala? Looks like fenugreek, peppercorns, and caraway seeds? Can someone let me know

[@fatimahjabbar]

Looks so good, will be trying this tomorrow.😊

[@IrishMikeK]

Looks wonderful but challenging . One question though is when you say 1.5 kgof lamb what cut is it? As thus is usually important for the result? PS same for the last beef dish

[@001razz]

He uses leg

[@Mel-bu5fz]

Congratulations on reaching your 200k 💥💥💥. For your South Asian followers, can you write in the notes, the more complex version with the extra spices like Ajwain, black cardamom, fenugreek seeds, star anise etc and when to add them into the mix? Can you please give us your Panch Phoran and Garam Masala recipes in the notes as well ? And finally can you tell us what is traditionally used instead of the British Restaurant Curry Powder. Ever so grateful for your integrity and passion in providing us with all these fabulous ways of cooking. Much much gratitude.

[@LatifsInspired]

Thank you. I will start making videos on spices soon ❤️

[@karolachauhan8997]

I am just cooking it, i Hope it Works out well. I don’t have the exact ingreedens

[@loladitzler7914]

Hi I can not find the green Bangladesh Gram Marsal here in Pennsylvania they keep telling me about ground cardamom and cloves and cinnamon where can I purchase the one you use in this dish

[@haiderali-ih9st]

Thank you Latif for your amazing way of showing how to cook the lamb for a beginner like me. Will you share how to cook the mixed Vegetable that was glimpsed a bit in this video?

[@bluebloodedsumo]

It's not marinated thoroughly it's mixed thoroughly 🙄

[@foodandtravelwithsomi9912]

MashaAllah Congratulations on 2K.U DESERVE IT.

[@LatifsInspired]

Thank you so much 😊

[@liamwill83]

That looks fantastic, I’ll definitely be trying it this weekend. Thanks 🙏

[@chefhinatariq9083]

Im also inspired from ur food, happy to see u chef

[@LatifsInspired]

Thank you 🙏

[@DAVHORNER]

yum! Lamb is my favourite, defo giving this a go. Who was your reviewer ?

[@stevebeard9656]

I need to try this but would like a bit more gravy. Can you just add more water Latif

[@mohammedzafar1241]

I have made this today. And it came out mouth watering delicious. Thanks Latif.

[@mitchhanks]

Will try this later but with chicken, should I add some more oil / ghee for the lack of fat?

[@TheSillySkull]

First time I’ve ever waited for a show to air on KZbin… soooo fun! Lamb is a favorite. Your channel is amazing. Thank you and Bless you. P.s. Do you have a recipe for tomato pickle?

[@LatifsInspired]

Ahh bless. Thank you I haven’t made a tomato pickle yet. Would it be popular?

[@dnmurphy48]

@@LatifsInspired yes

[@TheSillySkull]

@@LatifsInspired Yes! I love the pickles always on the side for cooling and heat. It’s a favorite. You love tomatoes as much as we do as well. 😊

[@spicerack4397]

@@LatifsInspired Yes, tomato pickle, using beautiful, gorgeous British tomatoes would be wonderful. My Indian/Pakistani auntie, who lived in Hounslow, back in the '60's when I visited from NYC, made Prawn Balichow.(sp?), lime pickle and xtra hot mango peach pickle. I used to hand carry 6 jars back with me, for my Karachi born mom after the summer, and use it like mustard or ketchup on my very rare hamburger. YUM. Nothing like this is in my Indian market in Ft. Worth, Tx.

[@rejanulislam2654]

Hi tessa I wanna cook for u, I need u to review my food xx

[@jakehaymes4438]

What cut of lamb do you ask for?

[@LatifsInspired]

leg of lamb is always the meatiest

[@kbgrandmother]

latif at what point did you use the back seeds and mustard oil please. i love your recipes thank you

[@jamiesedgefield5476]

I made this today and it was the tastiest lamb I have ever cooked. I didn't have natural yogurt so I did the marinate without it, is this a big deal? It's the only thing I didn't have in kitchen.

[@ironforeva]

What a fantastic dish, so simple but I can smell it through the screen. Giving this a bash tonight for sure, Latif you've done it again.

[@nish3690]

Bless this guy always look forward to watch your vids.. I worked in restaurants but never seen a boss like this feeding staff good food may allah bless you brother and give you more business.

[@chadharrison2042]

Anybody know the brand of those deep skillets with the wooden handles?

[@renefloor5348]

Looks lovely. What is the best lamb cut for this curry?

[@zebunnessasaber7623]

This looked so delicious and easy I thought I would give it a go. Since there was only chicken available I thought let me see how it turns out. Well, I was surprised with the end result. Ultimate compliment came from my foodie daughter. Thank you for sharing this recipe. My next one will be fish pakora.

[@noahh6291]

Cooking this now but don’t have the Bengali herbals

[@alishadawn9742]

I made another one of your recipes the tandoori chicken . With sauteed onions and tomatoes the one u posted recently it was awesome

[@dirtydogduffy867]

Congratulations on your success so far!!...have been following since the beginning 👍...just looking at your merchandise...how about an apron for all us budding chefs?!!...the aluminium curry pans would sell too!!...and of course a recipe book!!!....keep up the good work brother!! Paul.

[@LatifsInspired]

Bless

[@tasty_foodonly5116]

Food looks great but that guy in the back eating in kitchen that's a pet hate for me

[@Packyboy]

Class cooking.👏👏👏 unfortunately here in California Lamb is just so so expensive. But I will keep this for a special occasion. Reminds me of Balham High Rd.👏👏😎🇮🇪

[@LatifsInspired]

You must. It’s a shame

[@Packyboy]

@@LatifsInspired originally from Belfast lived in London for 25years ,it’s my spiritual home ,here in California for over 30 years ,slowly turning on the Californians to a good ruby. Keep up the good work mate.👏👏

[@struanrobertson3417]

Another first class dish.. Thank you Sir.

[@chaymitchell9762]

How long in slow cooker..and what setting.. please

[@jamesbagshaw8251]

As a chef I appreciate attachment to favourite pans! I'm going to try this recipe, interesting to use panch poran

[@MancFlowerDragon]

Looks delicious. You’re making me 🤤.

[@robertpearson9769]

Can anyone tell me why the garlic ginger paste is green? is it colouring?

[@joedigan1899]

Looks Very Nice Latifs Keep Up Th Good Work Mate

[@mohanshivdasani2885]

Why are you not brewing the onions and the meat for more flavor?

[@lfcmonkeyyyman6229]

Yessss!! Just 38 seconds in, and already we have an ABSOLUTELY GORGEOUS comment!! Zzzzzzzzzz

[@LatifsInspired]

Oh no! I get really excited

[@michaelwright9716]

I have been looking for a slow lamb recipe for a while now, this is off the scale! Brilliant! Thankyou!

[@zayshaanlatif7946]

How dare they dislike the video, Blasphemous! Latif is a legend 🙌congratulations on the 200k subs...keep at it mate, 1 mil subs will soon happen

[@garyhendrick4391]

Must be vegans

[@antonyarchibald4186]

Can this go into a slow cooker and at what stage thanks 👏👏👏👏👏

[@centralwebs]

We love lamb and watched Andy review this. It looks so good. This is tomorrows mission. Thanks for another wonderful tutorial on cooking some of the finest food on earth.