Celebrity Chef Anjula Devi's fool-proof curry

This Indian staple meal is often misunderstood as a complicated or time-consuming dish to prepare from scratch.

Lamb Dhansak, made in a slow cooker

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

Method

  1. Wash all of the daals together under a cold running tap
  2. 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
  3. Set slow cooker on the lowest setting and just let it cook for 6 to 8 hours
  4. 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
  5. 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.

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