Slow Cooked Lamb Vindaloo Curry with Chickpea Flour Naan Bread and Cauliflower Rice




  • 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 –
  • 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


  1. Dice fresh ginger, onion, garlic and chilli and add to the slow cooker
  2. Add lamb to slow cooker and all spices – ground cardamom, coriander, cumin and (spic mama) vindaloo masala
  3. Add the stock and canned tomatoes along with the apple cider vinegar
  4. Cook on high for about 6 – 7 hours or until lamb is falling off the bone
  5. Cook chopped eggplant and zucchini or any other of your favourite vegies in oven for 20 minutes on 180 C
  6. Place chickpea flour, crushed garlic, salt and pepper in a bowl.
  7. Slowly add water until batter like consistency
  8. 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
  9. Serve lamb curry in a bowl with roasted veggies and the hot naan bread
Spice Mama’s Vindaloo Masala
$12.00 for 50g