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Low FODMAP Lamb Curry
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Low FODMAP Lamb Curry - Rogan Josh

This Low FODMAP Lamb Curry - Rogan Josh is a tried and tested recipe, not only by myself. I sourced and adapted it from a Jamie Oliver book "5 Ingredients". It is a great cook book, with simple 5 ingredient, step by step recipes. Of course, they aren't stricte Low FODMAP recipes, but just like in here, can be adapted.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 8 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: British, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g lamb shoulder deboned
  • 200 g leek green part only
  • 300 g aubergine approximately 1.5 medium aubergines
  • salt pepper
  • 1 tbsp red wine vinegar
  • Rogan Josh curry paste:
  • 5 cm piece of ginger
  • 1 tsp turmeric
  • 3 tbsp Fody Garlic Infused Olive Oil
  • 1 fresh red chilli
  • 1/4 of small bunch of a fresh coriander
  • 2 tsp cumin powder
  • 1 tsp mustard seeds
  • 1 tsp fenugreek powder
  • 1/2 tsp salt
  • 200 g lactose free natural yogurt for serving
  • Little fresh coriander   chopped, for serving

Equipment

  • pestle and mortar
  • deep non stick pan
  • oven safe dish or tray
  • silicone or wooden spoon

Method
 

  1. Preheat the oven to temperature 180 degrees C.
  2. Firstly, prepare the Rogan Josh Curry Paste. The best is to do it in a pestle and mortar, but also possible in a small blender/ food processor. You can find this pestle and mortar below with a Free Prime One-Day delivery on Amazon, as well as others to chose from.
  3. Place all Rogan Josh Curry Paste ingredients in a pestle and mortar and grind them into a paste.
  4. Put a large deep non stick pan on a high temperature on the hob. Dice the lamb meat and place it in the pan. Keep mixing it so it starts browning evenly.
  5. Finely chop the green part of the leek, dice the aubergine (with the skin) and throw in the pan, too. Season well with salt and pepper, and the Rogan Josh paste and a 1 tablespoon of red wine vinegar and mix well.
  6. Put all the curry in an oven safe deep dish or a tray. Roast for 1 hour or until the meat os soft. Remember to mix it from time to time, to make sure that everything cooks evenly. You can also add a splash of water if the curry become too thick.
  7. Remove it from the oven and taste. If necessary, adjust the seasoning. Mix some of the lactose free yogurt on top and sprinkle with few leaves of fresh coriander. Serve with basmati rice, either white or brown.

Notes

  • a perfect dinner idea for over 2 days,
  • freezable,
  • you might even convince fussy eaters to eating an aubergine. My little one didn't even realise it was there, since it was covered with spices and sauce.
  • an aromatic curry, full of flavour, but without too much spice. If you want, you can adjust the spiciness by adding more chillies.
  • The best served with white basmati rice.