Lamb Curry Recipe

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The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansThis is a basic curry recipe that you can vary with different meats and low-FODMAP vegetables. Top 1 cup (165 g) of cooked rice with a quarter of this recipe for a single serving. If you have reflux, take care: this curry may be too spicy for you, so try a smaller helping first.

  • Yield: 4 Servings


  • 1 tablespoon (15 ml) light olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons (4 g) ground gingerroot
  • 2 teaspoons (4 g) ground coriander
  • 1 teaspoon ground turmeric
  • 2 cloves
  • 4 cardamom pods
  • Small cinnamon stick
  • 1 chile, finely chopped (omit for reflux)
  • 2 spring onions, sliced (green parts only)
  • 17.6 ounces (500 g) diced lamb
  • 2 zucchini, sliced
  • 1 carrot, sliced
  • 1 potato, diced
  • ½ cup (117 ml) water
How to Make It
  1. Heat the oil in a saucepan. Add the spices and chile (if using) and cook for 2 minutes to release the flavors.
  2. Add the spring onions and cook for 1 minute more. Add the meat and brown well. Add the carrot and potato.
  3. Stir to combine and add the water. You may need to add a little more as the curry cooks, so check it regularly.
  4. Cover and cook for 1½ hours. Remove the cardamom pods and cinnamon stick and serve hot over rice.
  5. Store leftovers in the fridge for 2 days or freeze for 2 to 3 months.

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