- Grab a frying pan and put it on a medium heat. Add the goat's butter, onion and butternut squash and cook for a couple of minutes until they are starting to colour. Add the ginger and garlic and cook for another minute. Finally, stir in the garam masala and cook for a further minute.
- Wash the lentils in cold running water and drain. Transfer the contents of the frying pan and the lentils to a slow cooker. Crumble in the stock cube. Pour in 2 mugs’ worth of water. It should be enough to cover the ingredients by about 1cm. Give it a stir to combine. Set the slow cooker to high and cook for around 4 hours. By the end of the cooking time, the lentils should be soft and most of the water should’ve been absorbed. Switch the slow cooker off.
- Add the yogurt to a small bowl. Stir in a teaspoon of flour and season well with sea salt and black pepper. It’ll look lumpy to start with but goes smooth when stirred well.
- Add the yogurt mixture to the slow cooker. Stir really well. You should now have a beautifully creamy dal. Taste it to check the seasoning and add more salt and black pepper if needed.
- Serve with some fresh coriander and a drizzle of goat's milk yogurt. Flatbreads or chapatis optional but encouraged.