Slow Cooked Lamb Vindaloo Curry with Chickpea Flour Naan Bread and Cauliflower Rice
Serves:
3-4
Ingredients:
- 700g of lamb shoulder (preferably grass fed and free range)
- 2 tsps ground cardamom
- 2 tsps ground coriander
- 2 tsps ground cumin
- 1 cups of vegetable stock
- 1 can tomatoes
- 1 red onion
- 3 gloves of garlic
- 1 bunch of fresh coriander
- 2 tbsp apple cider vinegar
- 1 red chilli
- 4 cm of fresh ginger
- 3 heaped tsps of (spice mama) vindaloo Masala – http://www.spicemama.com.au/about-ba/
- 1 whole raw cauliflower (pulsed into rice texture in Thermomix or food processor) – can also purchase it already made at some supermarkets. OR
- brown rice/quinoa
- 1 medium Eggplant
- 1 medium Zucchini
- Coconut oil or olive oil for baked veggies – drizzled over
Naan bread
- 1 cup of chickpea flour
- 1 clove of garlic crushed
- Roughly 1 cup of water but may need to add more or less to create a pancake like consistency
Method:
- Dice fresh ginger, onion, garlic and chilli and add to the slow cooker
- Add lamb to slow cooker and all spices – ground cardamom, coriander, cumin and (spic mama) vindaloo masala
- Add the stock and canned tomatoes along with the apple cider vinegar
- Cook on high for about 6 – 7 hours or until lamb is falling off the bone
- Cook chopped eggplant and zucchini or any other of your favourite vegies in oven for 20 minutes on 180 C
- Place chickpea flour, crushed garlic, salt and pepper in a bowl.
- Slowly add water until batter like consistency
- Then in a frying pan pour the naan bread batter (enough to cover the surface of a medium non stick frying pan) and cook on each side until golden brown
- Serve lamb curry in a bowl with roasted veggies and the hot naan bread
Spice Mama’s Vindaloo Masala
$12.00 for 50g
