(upbeat music) - [Narrator] We are Sorted,
a group of mates from London exploring the newest and
best in the world of food whilst trying to have a
few laughs along the way. (laughter) We've got chefs, we've got normal (bleep). And a whole world of
stuff for you to explore but everything we do, starts with you. - Hello everyone, I'm Mike, this is Ben. - And all three of our normals
have their game face on. - [Voiceover] Welcome to all new Sorted Ultimate Cooking Battles! Three normals fight it
out against each other to impress two chefs and
to win brownie points. There's a league table,
a horrific end of season forfeit for the loser and in every new episode, a curve ball! - Today's theme is one of
the most requested ever, the boys have taken inspiration from their favorite Indian takeaway,
it's an Ultimate Curry Battle. - And your time starts in three, two, one, go! - Not that I wanna disagree
with Ben, straight away, but I haven't gone for my favorite curry, I've gone for my wife's favorite curry that she orders every
time we get a takeaway or go to an Indian
restaurant, and I always get something experimental or
something that I really want to try for the first time, but then always agree
that I should've got what she ordered in the first place. I'm making Lamb Pasanda
with homemade poppadoms. (yelping) - Are you alright, Jay? - To get started I need
to make my poppadom dough, that's flour, cumin,
salt, into a stand mixer, form it into a dough. Roll them out into, well, poppadoms, and then put them onto a baking tray and leave them in an over,
which is at 50 degrees celsius, for about 90 minutes to dry out. - So here's what happens
when I get a Indian takeaway, I order all my favorite
items as well as a beautiful naan wrap, stick it in the
middle and wrap it round. It's a Vindaloo with mushroom rice and in a Peshwari naan, and a pickle, and mango chutney. Basically, I've got everything to do. First up, make a pickle,
cucumber, and carrot, slice finely with a load of salt on it. Leave that for half an
hour, meanwhile get some mustard seeds and some cumin seeds, in with some vinegar and some honey. Bring that to a boil and then pour that over your washed veg. - Goat Saag with charred
paneer and perfect pilau rice, that's all you need to know. Starting frying off some whole spices, two teaspoons of coriander seeds, one teaspoon of cumin seeds, ten black peppercorns, three cloves, three cardamon pods, those fry
up for a couple of minutes, then they get churned up
in that spice grinder. In here are some sliced
onions that have been frying off for about ten minutes,
to that I'm gonna add minced garlic, minced ginger, some chili, and finally in with my spice paste. This all fries for five minutes. It smells AMAZING! Now in goes chopped tomatoes, a bay leaf, a cinnamon stick and a quarter
of a teaspoon of cayenne. Then in with my goat lamb,
(laughter) fry that off for five minutes, then pour some water in, get a lid on, and it bubbles away for ninety minutes. (yelps) Always hold the silicon bit of the handle. (laughter) - What is that horrible smell? - [Barry] Are you burning spices as well? - Oh, it's my poppadoms! (laughs) - Turns out my curry
needs all of the spices, I'm gonna take all of
these, toast them off - but don't burn them -
and then mix half of that in with my chicken, the other
half in with my curry mix. I like to trim it, dice
it, cover it in oil, add my spices and then leave
it for as long as possible. - BARRY! - I'm sorry! - You're not even cooking anything! - I know, this is kind of a joke here, but this is actually
getting serious at home. - This isn't a joke here. - I left it on the other
night and Hayley went down, at four in the morning,
to see if all the hobs on. - Still on? - Two hobs on. - Four o'clock in the morning? - Yeah. - The worst thing about that
is that that's still on! (laughter) - I've got chickeny fingers,
turn it off yourself! - Let's talk about the
marinade for my lamb. I'm gonna take a load
of whole spices, a load of dry spices, I'm gonna
toast them in a pan, I'm gonna put them into a spice grinder and blitz them up into a
powder, I'm going to take that powder and put it into a mixing bowl along with yogurt, salt
and some gram flour. - 'Cause your Vindaloo is so mild. - Can I get a mild Vindaloo? - Excuse me, sir, could
I have a Vindaloo but could I have it mild? (laughter) (warning klaxon hoots)
- [Chefs] Oh no! - Curve ball. (gasps and moans) - So, this week, a curve
ball from the community, it's rotation.
- Oh! (fist bangs) - You're all gonna move
clockwise and continue with the other person's
recipe for five minutes. At which point, you
will move clockwise for another five minutes to carry on with another different recipe. At which point, you will
move clockwise to return to your own recipe and carry
on from where you left off. Or where they left you. - [Barry] Starting from when? - Now! (Barry chuckles) - [Jamie] You need to bash my lamb. (laughter) - [Barry] No, no, just,
I need you to dice this. - Peel and dice the
onions, peel and mince the garlic and ginger, dice the chilies, add the onion, garlic,
ginger and chilies to the pan with the remaining
vegetable oil and the ghee! - What are you doing? - I'm chopping. - [Barry] To fine dice
it you remove the seeds! - No, Vindaloo is spicy so you don't want to remove the seeds.
- No you're making it better, what are you doing? The next section of
Jamie's recipe is to put his lamb steaks between
to bits of baking paper and then bash them to one centimeter thick using a rolling pin. - Ghee in there, (mumbles). - You alright, there Baz? - Yeah, I'm fine. - Why don't you have a lie down? (laughter) That needs to be stewing in water! - It doesn't fit. - It doesn't, just put
it on top, it'll be fine. - Five minutes up, rotate again! - Rinse the rice until the
water runs clear through it. You don't have any rice. - The rice is over
there, I started walking towards the kitchen but
then the time ran out. - Oh, two bay leaves, pow! - I think this goes in there. - What the hell is that? - [Jamie] I think he's found his niche. Tea spoon of cumin seeds
going into Mike's rice. - [Mike] Barry put a lid on mine, I'm putting a lid on Barry's. - This then has to go into
the fridge for an hour. - [Mike] Can you turn that down? - Yeah, what do you want it on? - No, no just turn it,
yeah turn it right down. (laughter) - [Barry] What you doing? - [Mike] Adding ghee, it says add ghee. - [Barry] Mike, why are you sitting down? - Because yours has got
to fry for ten minutes. - But you can do other
things in the mean time, there's a rice to get
making and a naan bread. - There's a shortage of cinnamon sticks in the Sorted studio, so I
have to use cinnamon powder. And what I've got to do
is try and find a way of guessing how much cinnamon powder one cinnamon stick--
- No! - Would give off in flavor. - [Mike] No! - [Jamie] Ooh that's a lot. - [Mike] No! He literally doesn't care, oh my God. Look how he's chopping it! - [Ben] That's it, time
up, rotate back round to where you started and
carry on with your own recipe! - Yes, thank goodness for that! - What, what has happened to my... What is that? - [Jamie] Oh for, ugh, this
isn't even a real fridge. - It said put it in a fridge! - Oh, this is so... (fist bangs) - Wait a minute. Wait a minute, oh no
Jamie, where's my recipe? - I used your recipe for
five minutes and then I left it with Mike. - [Jamie] Turn your hob off! - Jay. - [Jamie] Yes, mate. - Before you do anything,
I think you need to use the blender. - [Jamie] Why's it
connected to everything? - [Barry] Don't use the blender! (laughter) - Now, as much as I respect
Jamie for the effort that he put in on mine, I'm
gonna have to redo it because-- - [Jamie] Why?
That amount of cinnamon is gonna turn my pilau rice brown. - Curry's now very much
there, gonna be cooking for the rest of this video. I'm really scared you've
been using this as salt, someone's been using
this as salt, I reckon. - You're the only one who put white powder in your spice blende. - I think your spice blend
is gonna be a bit sweet. - This whole sugar and
salt conundrum has really got me worried because I
don't know where I used it. It was either in my
spice blend or it was in my poppadom dough, or it was in both. - I turned Barry's hob
off but he's so angry and stressed out. - Stop turning it off! - The only way to save my
onion, garlic and ginger is to blitz it up in
a mini chopper because it's been Barry-d. Add that into a pan with
some ghee, load of spices, cook for about 15 minutes,
get my lamb out of the fridge, in the marinade, pop it into the saucepan, let it cook on one side for a few minutes, turn it over let it
cook on the other side, I'm gonna go in with my
chicken stock and some almonds that have been
blitzed up with water to make a paste, put a
lid on it, let it cook for an hour, at the lowest heat. - So time to move onto the rice, I've got a spice blend,
I've taken them out of the pan, they're gonna
sit there for a bit. Meanwhile, I'm gonna fry off some onions in that same pan, just for 20 minutes. So it's gonna get all
that delicious ghee-ness. In goes the spices that
I took out earlier, in goes the rice, in goes mustard seeds, the rice gets coated in the ghee, then water goes in and
we let that bubble away until all of the rice
has soaked up the water and it's lovely, delicious and fluffy. Simmer. Once the rice has absorbed
the water, in go the peas which then cook in a residual heat. Lid goes back on, rice is done. - I'm now gonna make some bread. Naan bread is really simple, loads of dry ingredient mixed
with some wet ingredients, some milk involved and some oil, get into a dough, leave
that to rest for 20 minutes. In the meantime, make your mixture. Your mixture is desiccated
coconut, pistachio, raisins, mango chutney,
and once it's rested, into balls, that goes in
the middle of the balls, roll it out flat, under a
grill for a few minutes, boom town, naan bread. - I need to make my rice:
ghee, cloves, cinnamon stick, into a pan, fry for a minute. Wash my rice, add my rice in, then add 450 millerites
of water, precisely. Barry, once again, has walked
away and left his hob on. So I'm gonna put his pan back on the hob until
he comes and decides that he either wants
to cook or he doesn't. (upbeat music) Barry! - So, I'm cutting some stalks out of some spring greens, they're then going into a food processor, getting blitzed up. I'm then adding my spinach,
then chucking it in a pan and wilting it all down. That goes back on the hob
to simmer for 10 minutes, squeeze of lemon juice, curry done. - 10 minutes. - Last thing that I need
to do is fry my poppadoms that have been drying out in the oven. So I'm heating up a pan of vegetable oil, get that to 180 degrees,
then chuck your poppadoms in. Don't chuck 'em in,
that's dangerous, hot oil. Put the poppadoms in
carefully and cook them for a couple minutes on each side and we should have perfect poppadoms. - [Crew Member] They look great, Jamie. - Oh he's not making
samosas, is that a poppadom? - (laughing) That's a poppadom! - [Mike] That is a perfect
equilateral triangle. - [Jamie] I know! No, that's my hob, you've left your hob on and now you're turning my one off! Stop leaving hobs on! Anyone keeping tabs on times? - [Mike] Now the paneer,
garlic, ginger, yogurt, coconut oil, cayenne
pepper, ground coriander, garam masala, two
tablespoons of kasuri methi, diced paneer, paneer
goes in there, coated. - Last five minutes! - [Mike] Now my paneer has
sat at room temperature in that marinade, it gets put onto skewers that have been soaked so they don't burn, onto a grill, and grill. - [Ben] One minute! - [Mike] Hello! (dramatic music) - If you could smell this studio. (loud inhaling) Wow. - I wanna go against the grain and say I actually really enjoyed that battle. - Shall we start at this end? - Please. - I'm just gonna go in, grab
some, and then pass it along. - [Jamie] That is what
you're supposed to do. - [Barry] Yeah. - Cheers. - Cheers. - I would like to
compliment you on your rice, every single individual
grain is fluffy, separated, well seasoned, taste of clove and the butter is lamb-y and by that I mean the lamb is almost buttery, that is what I meant to say. (laughter) It's so soft and tender. - I'd like to compliment
you on your poppadom. - It's a lot of effort making poppadoms. - Right, that's irritatingly good. - [Ben] Number two. - Cheers.
Cheers. - Ooh that is, and I'm not
taking the micky when I say this, but that lamb is really lamb-y. It really tastes of lamb. - Something saag-y is my favorite. (laughter) Something with saag is my favorite. (laughter) However, oh for goodness
sake, trying not to go too subjective but I
love saag curry and that, is very good, I absolutely love that. - Also paneer, is a great choice. - My favorite thing there is the rice. - Really? - Mmm. (laughter) - Really? - Why?
Because I think the curry is excellent, it's just like
a hint of it being spiced but you're getting a lot of
freshness from it, you know? - Lovely. - Come on, Basil. - That's the first one
that has got a kick to it. And it's a good kick. - Are you taking credit for that? - Because I left the
seeds in the chili when I diced them so well? Yeah, 100%. - It is just absolutely, it is delicious. - [Ben] This is modern
Indian street food, isn't it? - Pickles are banging though. - Pickles make the difference to me, like that's not, I wouldn't
usually get pickles with my takeaway. - Yeah, so true. - The rice, really good
and with the mushroom in there as well, the naan tastes great. They're all good and
they've all got outstanding elements within each dish as well. - Despite what we did to
each other in that battle. - I know. - Well done, us. - Yeah. - Shall we go for a chat now? - Yeah, chat. (dramatic music) - Ah, they're back. - So here's the thing. - Oh no. - Tricky because every dish
had an amazing element. And one element maybe that... With the exception of
one, one was stand out. So in third place we put Mike. - I think that's fair. - Delicious sauce and saag. And in first place, standout dish, adventurous
things we've not seen before, perfect rice, Jamie. - Whoa!
Whoa. - Poppadoms won it for you. - I didn't see that coming. - Personally I think
the only thing that made that second and not third was
it had that kick of spice. - Oh for... You... (Jamie chuckles) Butthole! - Did you agree? Comment down below, let us know. Let us know what we should
be battling it out with next. And remember to give the video a like if you like our battles. - Now some of you are
already beginning to receive the A.M Menu cookbook. It's awesome. It's kind of like a
preemptive dream of ours. One day we want to have
a place where we can be serving amazing food
and things in that book, they're gonna be our A.M Menu. - If we had a breakfast menu at Sorted, this is the dream breakfast menu, full of recipes you can make at home. So, definitely, definitely
should be part of your cookbook repertoire. We're still at our Dad's,
so we're taking the reigns on Dad Joke, Ebbers has got this week. - A cook book just fell on my head, I've only got my shelf to blame. (laughter) Less is more sometimes! - That's good. We should sack Jamie because
I think we do a better job. - [Voiceover] As we've
mentioned we don't just make top quality YouTube videos. - [Sorted Member] LOL! - [Voiceover] We've built the Sorted club where we use the best things we've learnt to create stuff that's
hopefully interesting and useful to other food lovers. Check it out if you're interested, thank you for watching and
we'll see you in a few days. (Barry mumbles incoherently)
- Sorry?
