I went for a long walk the other Sunday morning and when I got back home I wanted something really warming and comforting for lunch. As we all know, there’s nothing more warming than a steaming bowl of hot homemade soup, so I got cracking with making a big pot of quick and very easy to make lentil and vegetable soup and within an hour (thanks to my trusty food processor) it was ready to eat.
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.