Yesterday morning, on what will probably be classified by meteorologists as the hottest day of the year so far, I decided to make a lamb dansac in my slow cooker. In my defence, I don’t think there’s ever a bad day to eat curry, even if the weather’s hotter than that found at Satan’s favourite holiday resort.
This is a really easy curry to make, requiring very little preparation for a hugely rewarding dinner. The slow-cooking process renders down the fat on the lamb which makes the curry sauce taste really rich and well-flavoured, but not oily in any way.
If you don’t already own one, I’d recommend buying a slow cooker to anyone who enjoys coming home to good, home cooked cheap, but tasty, dinners. I have a 6.5 litre Rachel Allen one (from when I used to cook for a family of five), but most people find that a 3.5 to 5 litre one suits the average family’s needs. You can pick up some really decent, but reasonably priced ones nowadays.
And, if you need another excuse to treat yourself to a slow cooker, winter’s on its way. Okay, that’s hopefully not for a good while yet, but think of the stews, soups and casseroles that would await you after a hard day’s work. Or a rich, tender slow-cooked lamb dansac.
100g green bell pepper (diced)
100g red bell pepper (diced)
1 tsp asafoetida powder
360g of tinned chopped tomatoes
320g of tinned coconut milk
2 vegetable stock cubes
2 heaped tsps of madras curry powder
1 pint of boiling water
350g lamb neck (cut into bite-sized pieces)
180g of tinned lentils (drained and well rinsed)
Prepare all of your ingredients as directed above.
Put everything in your slow cooker.
If necessary, top it up with a bit more water until all of your ingredients are just covered.
Put on a low heat and cook from morning until evening.
Taste and add more seasoning if required.
Serve your slow-cooked lamb dansac with pilau rice, naans or poppadums.