Serves 4-6 people
I am using my slowcooker most days in order to cook flavoursome, healthy dishes for the family and to have plenty of leftovers to send to work with my health-conscious husband each day.
Quite a lot of my recipes are made with ingredients I happen to have in the store cupboard rather than from recipe books. This is one that turned out so delicious that I just had to write it down.
1 shoulder of lamb
2 tbsp curry powder of choice (I used a mild one to be family-friendly)
2 tbsp mango chutney
1/3 cup red lentils
1 cup of stock
Small carton of tomato purée
1 carton of chopped tomatoes
1/4 red cabbage, shredded
1 carrot, grated
This really is so simple. It’s just a case of assembling the ingredients and letting them cook...
Put the lentils and mango chutney in the bottom of the crock pot.
Shred the red cabbage and grate the carrot in on top then sit the lamb on top of them.
Season the meat and sprinkle on or rub in the curry powder. Smear on the tomato purée then pour in the chopped tomatoes and pour over the hot stock.
Put the lid on and cook for 8 hours.
I served with couscous that I made with stock, seasoning and smoked paprika but you can serve with rice or bread too. The meat falls away from the bones and the lentils and vegetables take on some of the liquid to thicken the sauce.