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Slow Cooked Lamb Curry on Steamed Rice with Broccoli & Cauliflower


1kg boneless lamb shoulder, diced into 15mm cubes (alternatively you could use beef)
1 medium onion, chopped
4 clove garlic, minced
400g can diced tomatoes
2 medium sweet potatoes, washed and cut into 15mm cubes
½ cup coriander
200g tomato paste
440mL coconut milk
1-3 teaspoons curry powder, adjust to taste
¼ teaspoon cayenne pepper (optional)
1 broccoli head
1 cauliflower head
Salt and Pepper to season


  1. Place the seasoned diced lamb in the bottom of a slow cooker. Top with onion, garlic, tomatoes and sweet potato. Stir in coriander leaves and stems.
  2. In a medium bowl, whisk the coconut milk, tomato paste, curry powder, salt and ground pepper until well mixed. Pour the coconut mixture into the slow cooker over the meat and vegetables.
  3. Cook for at least 8 hours on low, stirring the mixture every once and awhile.
  4. Serve over steamed basmati rice and top with additional coriander leaves if desired.


  1. Place water in a large pot on high heat until boiling
  2. Cut and rinse broccoli and cauliflower
  3. Place broccoli and cauliflower into pot of boiling water and cover. Let steam for approximately 10 minutes.
  4. Drain broccoli and cauliflower
  5. Sprinkle with salt and pepper as desired.
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