2 small onions, chopped (for a great curry, sauté your onions for a few minutes) 1 tsp white vinegar For the Scotch lamb dhansak: Heat the oil in a large non-stick frying pan and fry the onions, garlic and ginger until soft and lightly coloured. Don't worry, all of our cookie's are Gluten Free! Crustless dairy free egg custard, made with yogurt to make it lower calorie. Sauté the onions for a few minutes before adding them, Set slow cooker on the lowest setting and just let it cook for 6 to 8 hours, Remove lid from the slow cooker. PREP:20 Minutes Remove lid from the slow cooker. Once washed set aside. 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. 500g of diced lamb shoulder ​​, It was definitely comfort foods like pakoras and c, Slightly over cooked! From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand. and to generate statistical data on how people use your website and what they do on our website. Add the lentils to the slow cooker, along with all of the other ingredients apart from the fresh coriander and garam masala. 2 cloves 1 tsp each of cumin seeds, tumeric powder, chilli flakes and fresh ginger, finely chopped 1/2 tsp freshly ground star anise 1 small piece of cassia bark 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. 1/2 tsp freshly ground star anise Naturally gluten free, this dish is perfect any day of the week and even better served with a side of rice. 1 small bunch of fresh methi leaves, chopped (or 2tbs dry fenugreek) 500g of diced lamb shoulder STEP 3 Cover and … If you are happy with the amount of sauce, switch the cooker off and add fresh coriander and garam masala 3 green cardamom 2 cloves Ingredients. 3 garlic cloves, finely chopped For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys. 1 tsp garam masala 2tbs vegetable oil COOK: 60 Minutes. Sauté the onions for a few minutes before adding them 1 tsp garam masala, Wash all of the daals together under a cold running tap, Add the lentils to the slow cooker, along with all of the other ingredients apart from the fresh coriander and garam masala. Still taste, On the 11th of November, for the first time in his, Oh my, how incredibly juicy is this organic butter, Butter chicken for delivery to client. 2 tsp jaggery 2oz unsalted butter Throughout Anjula’s career, cooking has been her therapy as well as her craft. Quiche with less carbs and calories, naturally gluten free with a delicious sweet potato crust and fab veg filling, Protein packed breakfast of salmon and egg, both filling and naturally gluten free. This talent began as a gift shared by her beloved father, during a childhood in which he imparted all of his culinary wisdom. Thoroughly wash the red lentils in cold water and sift through to remove any stray stalks. Female Chef Anjula Devi is best known for her extensive knowledge of spices, creating delicious authentic Indian cuisine. And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. Recipe by Alison Wheatley. 2oz unsalted butter A popular English favourite, this toad in the hole is both gluten free and dairy free, definitely a childhood favourite you need to try.