Whilst I’m not a big fan of winter, I LOVE winter comfort foods. Mention pasta bakes, hotpots, puddings & I’m there 😛 For me, the number one comfort food is a good old pot of dal gosht. A South African Indian recipe that includes lamb, lentils & spices (turmeric, chilli, coriander, cumin, cloves, cinnamon) merged into a melting pot of warmth & comfort. This was one of the best thing to come home to after a long day at school 🙂
This recipe I adapted from my mother’s recipe, handed down from her mother, into a slow cooker recipe. I’ve cooked it in the Russell Hobbs Searing Slow Cooker, which allows me to place the slow cooker inner onto the stove top to sear the meat & fry up the spices (which allows the aromatic oils to surface, adding flavour to the dish). It also means less wash up for me 🙂 Comfort one pot meals & easy cleanup – what more can you ask for in a recipe 😛
Ingredients:
- 4 tablespoons oil
- 1 small onion OR half of a medium onion
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- small piece of cinnamon powder (about 3cm) OR 1/4 teaspoon ground cinnamon
- 2 whole cloves
- 2 tablespoons curry powder
- 500g lamb in large pieces (shoulder chops/steak etc)
- 1 cup brown lentils
- 2.5 cups water
- salt to taste
- coriander leaves/parsley (garnish optional)
Method:
- Clean & wash lentils. Set aside soaking in hot water.
- Place slow cooker inner on the stovetop on medium heat.
- Add oil & fry the onions until they are translucent.
- Add cinnamon & cloves. Stirring as they fry.
- Stir in garlic & ginger.
- Add curry powder & fry whilst stirring so it does not burn for approx half a minute.
- Add the lamb, stirring every so often so that every surface of the meat is seared/has changed colour.
- Drain the lentils and run water through them once more. Add drained lentils.
- Stir, letting it cook for 3-5 minutes.
- Add the water & bring to the boil.
- Place slow cooker inner into the base.
- Cover & cook on low for 6-8 hours.
- Add salt to taste.
- Garnish with coriander/parsley & serve with rice.
Enjoy! 🙂
Notes: If you do not have a searing slow cooker, the first part of the recipe can be done in a pot on the stove, then transferred to the slow cooker.
