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

Spice Mama's Vindaloo Masala
$12.00 for 50g
Product Recommendations:

Serves: 3 – 4 



  • 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

    Enjoy xx 

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