Lamb and Spinach Curry
Author: 
Recipe type: Main Meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A really fragrant and fresh tasting low FODMAP curry recipe
Ingredients
  • 2 tablespoons garlic flavoured oil
  • A large thumb sized piece of ginger, finely grated
  • 1-2 red chilli's de-seeded and finely chopped
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons ground coriander
  • 1 level teaspoon turmeric
  • ¼ teaspoon asafoetida
  • 600g diced lamb
  • 200g fresh tomatoes blitzed in a food processor or roughly grated
  • 200g spinach (note that baby spinach contains moderate amounts of fructans over 150g but as this recipe is divided into 4 portions this shouldn't be a problem)
  • 5 green tops of spring onion roughly chopped
  • Large handful fresh coriander leaves
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a medium sized heavy based pan and fry the ginger and most of the chilli together for a minute before adding the cumin, coriander, turmeric and asafoetida and cooking for a further minute
  2. Add the diced lamb and mix it together with the spices allowing it brown slightly before adding the blitzed or grated tomatoes
  3. Reduce the heat to a very gentle simmer and cover with a well fitting lid
  4. Cook for 1 hour, until the lamb is tender, stirring every so often to ensure it's not sticking to the bottom, add a little water if necessary.
  5. Meanwhile use the same food processor bowl to blitz the spinach, spring onion and most of the coriander into a smooth paste. If you don't have a food processor just chop them all very finely
  6. Add the spinach mix to the curry, stir it in and cook for a few minutes
  7. Taste to check the seasoning and add a pinch of salt and pepper
  8. Garnish with the remaining coriander leaves and a little red chilli
  9. Serve with steamed rice
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-lamb-and-spinach-curry/