Lamb Dhal with Cucumber Yoghurt

Steps

1. Prep the night before or morning of cooking Slice onion and dice carrots 2cm and add to slow cooker/casserole dish along with lentils, canned tomatoes, dhal spices and 1 tsp salt. Pat lamb dry, season and place in slow cooker/dish. Set aside until ready to cook.
2. Cook lamb in slow cooker Add 1 1/2 cups of water to lamb. Slow cook on low for about 9-10 hours or until tender. Lamb will easily pull apart when ready.
3. Cook lamb in oven Preheat oven to 200°C. Add 3 cups of water to lamb. Cover and cook for about 2 1/2 hours or until tender. Lamb will easily pull apart when ready.
4. Cook cauliflower Bring a pot of salted water to the boil. Chop cauliflower into small florets. Cook in pot of boiling water for about 5 minutes, until tender. Drain and rinse under cold water to cool. Drain well.
5. Make sides Grate cucumber and squeeze out any excess liquid. Combine with yoghurt in a bowl. Season to taste. Wrap roti in a damp tea towel and microwave for about 1 minute, until heated through. Alternatively wrap in foil and bake for about 10 minutes.
6. To finish When dhal is cooked, remove lamb and set aside. Fold coconut cream and cooked cauliflower through dhal and season to taste. Roughly pull lamb into bite sized pieces.
7. Serve dhal topped with pulled lamb and yoghurt. Serve roti on the side.