Make Anjua Devi’s Lamb Dhansak

PREP:20 Minutes

COOK: 60 Minutes

SERVES: 4

Ingredients

500g of diced lamb shoulder
125g Channa daal and a small handful each of Toor and Masoor daal​
125g pumpkin, chopped
1 small aubergine, chopped
2 small onions, chopped (for a great curry, sauté your onions for a few minutes)
1 small bunch of fresh methi leaves, chopped (or 2tbs dry fenugreek)
1 tsp each of cumin seeds, tumeric powder, chilli flakes and fresh ginger, finely chopped
3 garlic cloves, finely chopped
2oz unsalted butter
2tbs vegetable oil
1 tsp white vinegar
Himalayan rock salt to taste
2 tsp jaggery
2 cloves
2 tbs natural yogurt
3 green cardamom
1 small piece of cassia bark
1/2 tsp freshly ground star anise
1 pint of hot water, from the kettle
Small bunch of fresh coriander, chopped
1 tsp garam masala

Instructions

Wash all of the daals together under a cold running tap

Add the lentils to the slow cooker, along with all of the other ingredients apart from the fresh coriander and garam masala. Sauté the onions for a few minutes before adding them

Set slow cooker on the lowest setting and just let it cook for 6 to 8 hours

Remove lid from the slow cooker. If you are happy with the amount of sauce, switch the cooker off and add fresh coriander and garam masala

If you’d like the sauce to be thicker, set the slow cooker on high and cook for a further 10 to 15 minutes without the lid on.

Throughout Anjula’s career, cooking has been her therapy as well as her craft. This talent began as a gift shared by her beloved father, during a childhood in which he imparted all of his culinary wisdom.

For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys.  Find out more and buy the book for £5.99 here.

And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.