Slow Cooker Biriyani Capretto with Tomatoes

3 May 2017 By

A beautiful dish best served with a fruity pilaf rice or steamed couscous with sultanas and cashew nuts. A side of colourful sauteed vegetables and a tangy beetroot raita makes a superb accompaniment.

Ingredients (Serves 6-7)

  • 3 tbsp olive oil
  • 1 medium red onion, sliced
  • Coriander stems and roots from a large bunch, finely chopped
  • 1 green chilli, chopped
  • 2 fresh tomatoes, diced
  • 2 cloves garlic, bashed
  • 2 tbsp Latasha’s Kitchen Biriyani Masala Paste
  • 1.35 kg Macabee Capretto shoulder
  • 1 x 400 g can Mutti brand roma tomatoes plus juice
  • 1 small can Ayam brand coconut cream
  • ¼ cup water (use to rinse out the empty cans of tomato and coconut milk)
  • Generous amount of sea salt flakes
  • 1 large carrot, quartered


  • Juice of a lemon and coriander leaves.


  1. Heat a 5 litre slow cooker pot on the stove with 3 tablespoons of olive oil. I use the Kambrook brand. Layer the base of the slow cooker with onions, fennel, garlic, chilli, coriander stems and some salt.
  2. Allow onions to soften slightly then add Latasha’s Kitchen Biriyani Masala Paste. Mix well with the onions and cook for around 5 minutes on medium heat.
  3. Next add the capretto shoulder and allow it to brown on all sides for around 8 minutes.
  4. Then add in tomatoes, coconut cream and water. And arrange caroots on the sides of the meat.
  5. Add a little more salt, place the lid on and transfer the slow cooker pot to its main base.
  6. Cook on the low temperature setting for at least 6 hours.
  7. Garnish with lemon juice and coriander leaves.