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Low FODMAP Lamb Curry
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Slow Cooked Lamb Curry (Low FODMAP)

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.
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Prep Time 1 hour
Cook Time 6 hours
blending and frying 10 minutes
Total Time 7 hours 10 minutes
Servings: 3 portions
Course: Dinner, low fodmap dinner
Cuisine: British, Indian
Ingredients Equipment Method

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

Equipment

  • pestle and mortar
  • blender
  • slow cooker

Method
 

  1. 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.
  2. Using a blender, blend chilli pepper and the chopped leek.
  3. 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.
  4. Add the marinated meat into the pot with fried spices and mixing, fry for 3-5 minutes, until the meat browns.
  5. 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.
  6. Slow cookers vary, therefore always before serving check that the meat is cooked through and is soft.
  7. Serve the Curry with basmati rice, sprinkled with fresh coriander and cherry tomatoes.
  8. Enjoy!