There’s been an autumnal nip in the air in Sydney lately, meaning I’m heading to my cupboard to check my slow cooker is clean and ready to go. I can feel it in my bones – winter is fast approaching. The season where I come into my own. Jeans and jumpers are my uniform, skiing is on my mind and it once again becomes acceptable to drink seven cups of tea a day. Can you tell I’m a winter baby?
So to prepare for the upcoming winter months, I thought I’d give this slow cooker low FODMAP lamb korma a try. It’s packed full of flavour, but not too spicy, because we all know that spicy foods aren’t always great with IBS-y guts. Lamb korma is a traditional Indian dish that can be traced back to the 16th Century, and has always been cooked slowly and incorporates a few specific flavour features. Let’s walk through them.
Let’s start with your lamb first off. It’s important to pick the right cut of meat for slow cooking, otherwise you could well end of with a bowl of tough, inedible lumps. No one wants that. I always go for either shoulder or shank, and I get them both deboned. These are two fairly standard cuts of lamb for slow cooking, so you should be able to source them without an issue from a butcher. It’s also important to sear your meat in a saucepan with a bit of butter or olive oil before slow cooking it. This helps you get more flavour in your dish.
Next, let’s talk about the spices. Typically lamb korma uses coriander and cumin, both of which I have included in this recipe. I also used some other staple spices: ginger, turmeric, paprika and garam masala. The result is a rich, flavourful sauce that will have you tempted to lick the bowl for those last little lashings.
The last touch point in this recipe I want to address is the addition of the yoghurt, another traditional inclusion in a korma. In the past, I’ve added yoghurt to similar recipes only to have it curdle and separate and completely ruin my dish. The important thing to remember is to add the yoghurt slowly and once you have turned off the slow cooker, so it doesn’t heat to curdling temperature.
Low FODMAP Lamb Korma
- 400 grams lamb shoulder or shank
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp paprika
- 2 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1 can crushed tomatoes around 400g
- 1 tbsp tomato paste
- 1/2 cup water
- 2 tbsp almond butter
- 80 grams natural yoghurt
In a saucepan, heat a drizzle of olive oil over high heat and sear the lamb so it is nice and brown on the outsides.
Add the lamb and all other ingredients except the natural yoghurt to your slow cooker, and stir to combine. Set your slow cooker to low and allow to cook for around 5 hours.
When 5 hours has passed, turn your slow cooker to warm and leave for around 20 minutes before adding your natural yoghurt and stirring it through.
Serve your lamb korma over a bed of rice and garnish with slivered almonds (optional).