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This Slow Cooked Lamb Curry (Low FODMAP) is a bit changed version of my previous recipe for a Low FODMAP Mutton Curry. I decided to make a lighter dish, without the clarified butter, using the Fry Light butter flavour instead and with lots of different vegetables. Also, since I can’t get here where I live now no mutton or my favourite goat meat (ideal for curries!), I had to stick to lamb. This dish is being made in a slow cooker, therefore even tougher meat should be delicate and soft after many hours of cooking. Spices and yogurt marinate will also help with that.

Here is equipment needed for this recipe:

.       ..        

• meat and vegetable dish;
• most of the time it takes cooking in a slow cooker;

the portion can be easily doubled for a bigger family.

“Tasty and aromatic Curry!”

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog. 

INGREDIENTS FOR A SLOW COOKED LAMB CURRY (Low FODMAP), 3 PORTIONS:

350 g lamb, diced

1/2 tsp cumin powder

1 tsp ground coriander

1 tsp turmeric

1/2 tbsp salt

1 green chilli pepper

Low calorie butter oil spray

50 g green leaves of the leek

1/2 tsp cardamom pods (seeds taken out and grounded)

1 tsp cloves, freshly ground

1 bay leaf

100 g natural yogurt, lactose free

250 ml low FODMAP chicken stock

150 – 200 g green beans

Big handful of fresh spinach

To serve: fresh coriander, cherry tomatoes

INSTRUCTIONS TO PREPARE A SLOW COOKED LAMB CURRY (Low FODMAP), 3 PORTIONS:

Prepare a medium bowl and place inside: diced lamb, salt, turmeric, yogurt and ground coriander. Mix it all well and place, covered, in the fridge for an hour.

Using a blender, blend chilli pepper and the chopped leek.

After 1 hour of marinating the meat in yogurt ans spices, place removable slow cooker’s pot on a medium heat. Spray it with oil spray. Add ground cloves, bay leaf, cumin, cardamom and fry gently and quickly.

Add the marinated meat into the pot with fried spices and mixing, fry for 3-5 minutes, until the meat browns.

Add the chilli and leek blend and a Low FODMAP chicken stock into the pot. Mix well and bring it to boil. Remove the pot from the heat and place it in the slow cooker’s base. Cook on high setting for at least 6 hours. In the middle of cooking add the vegetables: green beans and fresh spinach.

Slow cookers vary, therefore always before serving check that the meat is cooked through and is soft.

Serve the Curry with basmati rice, sprinkled with fresh coriander and cherry tomatoes.

Enjoy!

Other ideas for Curry dishes you will find HERE.

Just click on the collage!

Find a printable recipe card below:

Slow Cooked Lamb Curry (Low FODMAP)

fitfodmapfoodieuk

This Slow Cooked Lamb Curry (Low FODMAP) is a bit changed version of my previous recipe for a Low FODMAP Mutton Curry. I decided to make a lighter dish, without the clarified butter, using the Fry Light butter flavour instead and with lots of different vegetables. Also, since I can't get here where I live now no mutton or my favourite goat meat (ideal for curries!), I had to stick to lamb. This dish is being made in a slow cooker, therefore even tougher meat should be delicate and soft after many hours of cooking. Spices and yogurt marinate will also help with that.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 6 hours hrs

blending and frying 10 minutes mins

Total Time 7 hours hrs 10 minutes mins

Course Dinner, low fodmap dinner

Cuisine British, Indian

Servings 3 portions

Equipment

• pestle and mortar
• blender
• slow cooker

Ingredients

  

• 350 g lamb diced
• 1/2 tsp cumin powder
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tbsp salt
• 1 green chilli pepper
• Low calorie butter oil spray
• 50 g green leaves of the leek
• 1/2 tsp cardamom pods seeds taken out and grounded
• 1 tsp cloves freshly ground
• 1 bay leaf
• 100 g natural yogurt lactose free
• 250 ml low FODMAP chicken stock
• 150 - 200 g green beans
• Big handful of fresh spinach
• To serve: fresh coriander cherry tomatoes

Instructions

 

• Prepare a medium bowl and place inside: diced lamb, salt, turmeric, yogurt and ground coriander. Mix it all well and place, covered, in the fridge for an hour.
• Using a blender, blend chilli pepper and the chopped leek.
• After 1 hour of marinating the meat in yogurt ans spices, place removable slow cooker's pot on a medium heat. Spray it with oil spray. Add ground cloves, bay leaf, cumin, cardamom and fry gently and quickly.
• Add the marinated meat into the pot with fried spices and mixing, fry for 3-5 minutes, until the meat browns.
• Add the chilli and leek blend and a Low FODMAP chicken stock into the pot. Mix well and bring it to boil. Remove the pot from the heat and place it in the slow cooker's base. Cook on high setting for at least 6 hours. In the middle of cooking add the vegetables: green beans and fresh spinach.
• Slow cookers vary, therefore always before serving check that the meat is cooked through and is soft.
• Serve the Curry with basmati rice, sprinkled with fresh coriander and cherry tomatoes.
• Enjoy!

Keyword curry,, low fodmap curry, low fodmap lamb curry,

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