Slow Cooker Dal Gosht
SLOW COOKER MEALS

Slow Cooker Dal Gosht Recipe

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.

 

 

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