Slow Cooker Lamb and Lentil Curry with Dumplings
This slow cooker lamb and lentil curry with a difference will warm your cockles on a winter night.
Curry is a great term, because in this context it really denotes something very English. Many Indian recipes use lamb, and lentil dal is a staple. The spices I’ve used crop up in many Indian recipes. Adding powdered spices to what is basically a stew, however, is a very English thing to do. Curry powder has been around in the UK for over a hundred years, as a Victorian curry recipe on my pantry shelf attests.
For this slow cooker lamb and lentil curry I’ve decided to do the honest thing and embrace it. This meal is a hybrid between a curry and a stew. Warming, aromatic spices, the pure comfort food of lentils and good fat dumplings – what more could you want when it’s dark outside? Think of this slow cooker lamb and lentil curry in January – it’s pretty easy on the old purse too.
Easy Slow Cooker Comfort Food
This recipe has no complex curry pastes and no browning of meat, it doesn’t take long to throw together. If you are really short of time swap the root veg for a vegetable that doesn’t use peeling, like aubergine. As in my aubergine and lentil curry, aubergines slow cook surprisingly well. However, if you’ve got loads of leftover carrots and parsnips like I always seem to have, just get peeling!
If you’ve never made pastry or dumplings before give it a go – dumplings really aren’t elegant and they’re hard to get wrong. If you really must there are plenty of packet mixes available.
I’ve given a chilli quantity based on the chilli powder we currently use, but as I discuss in this article it’s best to get to know the chilli you buy and adjust recipes accordingly.
- 4 smallish carrots
- 1 parsnip
- 1 onion
- 2 tins of chopped tomatoes
- 8 oz red lentils
- 2 tsp each cumin coriander and turmeric
- 1 tsp ginger
- 2 pinches extra hot chilli powder
- 6 oz self raising flour
- 3 oz suet
- Top, tail, peel and chop the carrots and parsnip.I cut them into half or quarter slices where the slices were big.
- Peel and dice the onion.
- Place the prepared vegetables in the slow cooker along with the red lentils. Mix well.
- Mix the spices into the tinned tomatoes and heat, on the hob or in the microwave, before adding to the slow cooker with 600ml freshly boiled water.
- Alternatively, if you have a slow cooker that can be used on the hob, mix the spices and tinned tomatoes into the vegetables and bring the whole cooker to the boil.
- Cook for approximately 8 hours on low.
- Near the end of the cooking time, mix the self raising flour and suet together in a bowl.
- Add in cold water to mix until a dough is formed. It should be soft, but not too stickly.
- Divide into six lumps and place in the slow cooker on top of the curry. Cook on low for a further 20 mintues.