You can create a takeaway-worthy curry at home with the help of an overlooked appliance (Image: Getty)
Comfort food season has arrived, and it’s the perfect time to indulge in a takeaway at the weekend to keep warm. However, you can save pennies easily by making a fakeaway meal from scratch, and with one particular appliance, you could make a meal that could easily rival one from your local takeaway.
Dean Edwards, who was the runner-up on MasterChef in 2006, recently revealed how you can make a takeaway-worthy curry from scratch, using just one kitchen appliance. There’s no need for massive amounts of prep or multiple bowls or pans. It requires minimal effort and just a little bit of patience.
Cooking everything in the slow cooker will help create a rich flavour (Image: Getty)
You won’t need to slave away over the hob, instead, you can use a much-loved yet overlooked appliance. A weekend fakeaway can be made using the humble slow cooker.
In a recent video, Dean said: “Do you want to recreate some of your favourite takeaways in the slow cooker? Well, this lamb rogan josh really hits the mark.”
A benefit of using a slow cooker is that you can put all of the ingredients into the appliance and leave it to work its magic. Dean described this as one of his “super simple dumpy recipes”, where all the ingredients can be “dumped” in one place.
The slow cooker’s gentle heat can help create “magic”. Dean continued: “The key to making flavour-packed meals in your slow cooker is to make sure you don’t use too much liquid, as this will dilute the flavour.
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“And the majority of the sauce will come from the ingredients you have within the pot. Trust me on this.”
Dean’s video has already been viewed over 14,300 times, receiving 400 likes and 19 comments. One person said: “Looks amazing, can’t wait to try it.”
Julia simply wrote: “Looks delicious.”
A third commented, “Your enthusiasm is amazing. This country needs more of your energy,” while Joanne complimented, “Using less liquid is a game changer – thank you!”
So if you’re looking for a rich, fragrant curry to help warm your soul this winter, here’s how you can recreate Dean’s recipe at home.
Slow Cooker Lamb Rogan Josh
Ingredients
- 600g cubed lamb shoulder
- Three cloves garlic, crushed
- One tbsp fresh ginger, grated
- One onion finely, diced
- One small stick cinnamon
- Two cardamon pods
- Two dried red chillies
- One tsp dried fenugreek
- One tsp Kashmiri chilli powder
- One tsp turmeric
- One tbsp garam masala
- 50g ghee or butter
- Two tbsp tomato puree mixed with 100ml boiling water
- One x 300g portion of curry base gravy
- 50ml natural yoghurt
- Four ripe tomatoes, quartered
Method
Decant all of the other ingredients, apart from the fresh tomatoes, directly into your slow cooker pot along with a portion of my curry base gravy, the diluted tomato purée and a good pinch of salt.
Give it a good stir then pop the lid on and cook on the low setting for eight hours or the high setting for four hours.
For the last hour, toss in the tomato quarters, so they don’t break up. Serve with your choice of rice and your favourite naan bread.
