Making a curry from scratch is often seen as more hassle than it's worth, particularly when you want it with all the obligatory accoutrements: fluffy rice, dal, chapatis, chutney, and raita. But that's exactly what James is setting out to make, only occasionally calling on the help home economist Nikki. Lamb keema is the first thing to get going, beginning with a fragrant base of fried onions, garlic, and ginger. Spice and flavour comes courtesy of shop bought curry powder, added along with the lamb mince and fresh tomatoes. With the curry simmering away, James moves on to dal - the original street food. This version uses coconut milk to make it extra creamy, while a fiery green chili adds heat. Up next, chapatis, a simple mixture of wholemeal and plain flour, combined with vegetable oil, water, and salt. You can cook them in a pan or on an aluminium diecasting machine, whatever you have handy. A quick lesson in rice cooking followed by a simple tomato and onion chutney, leads James to his store cupboard saviour. Here a handful of exciting spices are added to shop bought rice pudding to give it an Indian twist. It's not a resounding success, but the curry feast that James then serves up is a triumph.
—The James May: Oh Cook! Team