Slow Cooker Dhansak Recipe

You Need: 

500g diced lamb or chicken or use baby potatoes for a veg version
½ a small butternut squash (about 300g prepared weight) - peeled and cut into bite-sized pieces
1 large onion - finely chopped
2 cloves of garlic - finely grated or crushed
Fresh ginger - finely grated or finely chopped to make 2 tsp
20g butter - roughly chopped
1 tbsp tomato puree
100g red lentils
1 tbsp sugar (dark brown is best)
1 tbsp vinegar (white wine or cider vinegar is best)
Rice and chutney to serve

Method:

Place all of the ingredients in a deep pan with 400ml water, the DHANSAK BLEND and 1 tsp salt
Cover and simmer, stirring occasionally and adding an extra splash of water if necessary, for 2 hours (or 4+ hours in a slow cooker) or until the lamb and lentils are tender
Serve with the rice and chutney on the side