Low FODMAP lamb rogan josh style curry
Tender lamb in a deep red, gently spiced tomato sauce, finished with fresh coriander and served with fluffy rice.
- Time1 hr 45
- LevelMedium
- Costabout £2.63 a head
Ingredients
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Method
- 1
Heat the oil in a heavy pan over a medium high heat. Brown the lamb in two batches for 5 minutes each, then set aside.
10 min - 2
Lower the heat. Add the cinnamon, cardamom and ginger and stir for 30 seconds, then add all the ground spices and tomato purée and stir for 1 minute.
- 3
Return the lamb to the pan with the tomatoes, water and salt. Bring to a gentle simmer, cover and cook for 1 hour 15 minutes, stirring now and then.
75 min - 4
Cook the rice following the packet instructions.
- 5
Remove the lid for the last 10 minutes if the sauce is thin. It should be thick, glossy and brick red. Taste and add more salt if needed.
- 6
Stir through half the coriander, fish out the cinnamon stick and serve over the rice with the rest of the coriander on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.