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Low Fodmap Lamb Korma

Low Fodmap Lamb Korma

Low Fodmap Lamb Korma - my absolute favourite Indian curry adapted for the more sensitive tummies. So creamy and delicious!
Course: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6 people
Author: Manuela Zangara

Ingredients

  • 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

Instructions

  1. 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).
  2. Put the garlic-infused olive oil in a pot and brown the cubed lamb on a high flame. Keep it aside.
  3. In the same oil, sauté the bay leaves, cloves, and cinnamon for a few seconds.
  4. Add the green onions and sauté for a few seconds.
  5. 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.
  6. 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.
  7. Put in the lamb cubes, any accumulated liquid, lactose-free cream, and salt.

  8. Bring it to a simmer. Cover, turn heat to low and cook for 1 hour (adding water as you go along).

  9. 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.