Cook Low FODMAP

Recipes developed by a specialist dietitian

Low FODMAP Lamb Curry

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P1010897

Curries are always popular in my house so this blog contains a disproportionally large amount of curry recipes. I’ve adapted this one from a recipe called Sri Lankan Lamb Curry in “The Art of Eating Well” by Hemsley and Hemsley. As well as Lamb it contains extra veg -carrots, courgette and peppers so it feels like quite a healthy curry option. Instead of the onion, garlic and stock I’ve substituted the green tops of spring onions, a pinch of asafoetida and garlic flavoured oil. I think it works really well.

For more dinner ideas, have a look through my low FODMAP main meals.

Updated 2022: Red Peppers were recently re-tested by Monash University and found to be high FODMAP so I have switched to a green pepper in the recipe to keep it low FODMAP.

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Low FODMAP Lamb Curry
Author: 
Recipe type: Main Meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious, fragrant lamb and vegetable, coconut based curry. Serve with steamed rice and freeze any leftovers for another day.
Ingredients
  • 1 tablespoon garlic flavoured oil
  • Green tops from a bunch of spring onions, finely chopped
  • A thumb sized piece of fresh ginger, finely grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon fennel seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon asafoetida
  • 500g stewing lamb, cubed
  • 400ml tin coconut milk
  • 2 large carrots diced
  • 1 courgette diced
  • 1 green pepper diced
  • Juice of 1 lemon
  • A large handful of fresh coriander, chopped
  • Salt and pepper to season
Instructions
  1. Heat the garlic oil in a large heavy based pan and add the ginger and spring onions, frying gently for a minute or two before adding all the spices and cooking together for another few minutes
  2. Add the lamb to the pan, coating it in the spice, ginger and spring onion mix before adding the tin of coconut milk then filling the tin with water and add that to the pan too.
  3. Season with salt and pepper then cover with a tight fitting lit and leave to simmer gently for about 2 hours, stirring occasionally until the lamb is tender.
  4. Add the chopped carrot to the curry and after it has cooked for a few minutes add the courgette and green pepper and cook for a further 10 minutes until all the veg is tender
  5. Check the seasoning then add the lemon juice to taste and sprinkle over the chopped coriander
  6. Serve with steamed rice

Comments

  1. Maureen Rolfe-Smith says

    What size tin of coconut milk?
    There are three sizes available

    Thanks
    Maureen