Low Fodmap Lamb Korma - my absolute favourite Indian curry adapted for the more sensitive tummies. So creamy and delicious!
Course
Main
Cuisine
Indian
Keyword
curry, Indian, korma, lamb, low FODMAP
Prep Time30minutes
Cook Time1hour30minutes
Total Time2hours
Servings6people
AuthorManuela Zangara
Ingredients
1kg– 2.2 lbs. lambdiced
1tbspgingergrated
3tbspgarlic-infused olive oil
30gms– 1 oz. macadamia nutsground into a paste
4tbspwater
1 ½tspcardamom powder
2.5cm– 1 inch cinnamon stick
2bay leaves
5cloves
6green oniongreen parts only
2tspcumin powder
½tspasoefatida
1/8tspchilli powder
7tbsplactose-free yogurt
1 ½tspsalt
300ml– 10 oz. lactose-free cream
60gms– 2 oz. raisins
1 ½tspgaram masala
Fresh coriander leaves
Instructions
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.