Today I will share with you my family’s favourite Indian curry recipe: Low Fodmap Lamb Korma. This mouth-watering curry has been adapted for the more sensitive tummies, yet it is still so creamy and delicious!
As you may know, my husband is of Indian origin, so we do eat quite a bit of Indian food at our house. We all like it, so I try and make it as often as possible. However, since starting the Low Fodmap diet, things have been a little harder. There are many ingredients that need to be avoided or substituted and while adapting an Italian recipe is reasonably easy for me, when it comes to Indian food I find it a bit more intimidating.
I am happy to say that now that I know my way around the Low Fodmap diet more, I have begun to successfully adapt Indian recipes too. Today, I will show you how to make the best Lamb Korma ever. This is our family favourite curry. So much so, that I also have a “regular”- non-Low Fodmap Lamb Korma recipe on the blog. Make sure to check that one out too!
As you cannot have cashew nuts when on the Low Fodmap diet, I have replaced them with macadamia nuts. I can assure you, you will not taste the difference at all. In fact, this curry is even creamier than its original version. Use lactose-free cream and yogurt, garlic-infused olive oil, and green onion stalks to keep it Low Fodmap. Also, just stick to the recommended amount of raisins and you will be fine.
Serve this delicious curry with some steamed Basmati rice for the perfect meal.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Lamb Korma
- 1 kg – 2.2 lbs. lamb diced
- 1 tbsp ginger grated
- 3 tbsp garlic-infused olive oil
- 30 gms – 1 oz. macadamia nuts ground into a paste
- 4 tbsp water
- 1 ½ tsp cardamom powder
- 2.5 cm – 1 inch cinnamon stick
- 2 bay leaves
- 5 cloves
- 6 green onion green parts only
- 2 tsp cumin powder
- ½ tsp asoefatida
- 1/8 tsp chilli powder
- 7 tbsp lactose-free yogurt
- 1 ½ tsp salt
- 300 ml – 10 oz. lactose-free cream
- 60 gms – 2 oz. raisins
- 1 ½ tsp garam masala
- Fresh coriander leaves
In a bowl, mix the ground macadamia nuts with 4 tablespoons of water, ginger, cardamom powder, asafetida, cumin powder, and chilli powder and stir until well combined (macadamia masala).
Put the garlic-infused olive oil in a pot and brown the cubed lamb on a high flame. Keep it aside.
In the same oil, sauté the bay leaves, cloves, and cinnamon for a few seconds.
Add the green onions and sauté for a few seconds.
Add the macadamia masala and fry it for about 3 minutes or until the oil separates from the mixture and the spices are lightly browned.
Add 1 tablespoon of the lactose-free yogurt, stir and fry it for 30 seconds. Then add another tablespoon of yogurt and mix well. Repeat this until all the yogurt has been incorporated.
Put in the lamb cubes, any accumulated liquid, lactose-free cream, and salt.
Bring it to a simmer. Cover, turn heat to low and cook for 1 hour (adding water as you go along).
Add the raisins and garam masala, stir and keep cooking for another 30 minutes or until the lamb is so soft that it can be easily cut with a fork.
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