Slow Cooked Lamb Vindaloo Curry with Chickpea Flour Naan Bread and Cauliflower Rice - Pure Health Nu

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
• 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