SERVES 4

Supplied Ingredients

4 lamb shanks

1 brown onion

1/2 butternut pumpkin

2 pieces ginger

1 vegetable stock cube

3 tsp cumin seeds*

100g tandoori paste

400ml coconut milk

200g dried red lentils

1 bunch mint

2 cucumbers

130g Greek-style yoghurt

45g mango chutney

16 pappadams*

*Extra supplied, measured amount

Pantry Ingredients

1 tbs vegetable oil

Equipment

large frypan

6 litre ceramic slow cooker

box grater

medium bowl

STEP 1: BROWN LAMB

Cover slow cooker with lid and preheat to high. Heat ½ the oil in a frypan over medium-high heat. Add lamb and cook, turning, for 6–7 minutes or until golden brown. Remove and place in slow cooker. 

HEADS UP: Cook the lamb in batches, if necessary.

STEP 2: PREPARE VEGETABLES

Peel and cut onion into thin wedges. Peel and chop pumpkin into 3cm pieces. Peel and finely grate ginger. Dissolve stock cube in 500ml (2 cups) boiling water.

STEP 3: COOK VEGETABLES

Return frypan to medium heat with remaining oil. Add onion, ginger and cumin seeds and season with ½ teaspoon salt flakes and pepper. Cook, stirring, for 4–5 minutes or until softened.

STEP 4: SLOW COOK LAMB

Add tandoori paste and cook for 30 seconds. Add stock and coconut milk and bring to a simmer. Carefully pour liquid into slow cooker. Cover with lid and cook for 3½ hours.

STEP 5: ADD LENTILS AND PUMPKIN

Remove lamb from slow cooker. Add 250ml (1 cup) boiling water, lentils and pumpkin and return lamb. Cover with lid and cook for a further 1 hour or until lamb is tender and falling off the bone.

STEP 6: PLATE UP

Pick mint leaves from their stems and roughly chop. Grate cucumbers. Place mint, cucumber, yoghurt and mango chutney in a bowl and swirl to combine. Set aside. Place pappadams in an even layer on a microwave-safe plate and cook on high in microwave for 60 seconds or until puffed and crisp. Serve lamb with lentil and pumpkin dhal, raita and pappadams.