A flavourful lamb curry with a gentle heat, suitable for those following the AIP diet. Also suitable for a low FODMAP diet and a low carb diet.
This lamb curry has a lot of flavour and depth to it which can often be lacking in AIP diet recipes. It uses fried grated swede as it gives a really subtle almost caramelised taste, similar to browned onions. It also works well with parsnip if you don’t have any swede. If you wanted to skip adding in the swede you can but it really does add a lot of flavour to the dish.
This dish can be made with beef or lamb, I have tried both. For the beef option I used a combination of beef skirt and diced beef steak.
I cooked this in my Sage Fast Slow Pro machine, using the pressure cooker option. It can be cooked in a slow cooker, a pressure cooker or in an oven proof dish.
Nutritional Information (per serving*)
Total Carbs 9.9 grams
Fiber 2.2 grams
Net carbs 7.7 grams
Protein 43 grams
Fat 64 grams
Calories 790 Kcals
AIP diet Lamb Curry - Low FODMAP and Ketogenic
A flavourful lamb curry with a gentle heat and spice. it delicious served with swede rice or simply on its own.
Prepare the swede
Start by preparing the swede. Peel the skin from the swede and cut into thick slices (this makes it easier to old when grating). Grate the slices of swede into a bowl.
In a large frying pan add 2 tbsp of oil.
Once the oil is hot add in the swede and allow to fry for a few minutes before stirring.
Regularly stir the swede so that it does'nt burn or stick. It will turn a brown colour which is what you want.
Once all of the swede has turned a brown colour remove it from the pan and place it aside ready to add into the curry later.
Prepare the curry
Chop the spring onion, leek tops and garlic leaves into small pieces.
Grate one of the carrots and the ginger into a bowl.
Dice the remaining carrot and chop the coriander leaves roughly.
In a pan brown the meat on all sides then transfer to a large oven proof dish or to a pressure cooker or slow cooker.
Add to the meat the fried swede, the leek and onion tops, the garlic leaves, tamarind, carrots, bone broth, lemon juice , coriander, ginger and coconut milk and stir to combine.
For pressure cookers, cook for 40 minutes on 80 k/w pressure. For slow cookers cook for 6 hours on low. For ovens cook at 200'c for 1 hour.
Once cooked, if the sauce is not thick enough you can reduce it by cooking on a low flame for about 10 minutes. You would need to transfer the curry to a large frying pan. If you have an InstaPot or Sage Fast pro slow pot, you can reduce the liquid by turning the dial to 'reduce', on high for 10 minutes.
I follow an AIP diet but over the last few months I have been reintroducing various items back into my diet. As a result I now make this recipe with a few extra added ingredients. If you are able to tolerate them, consider adding in the following ingredients :-
1 Tbsp Garam masala
1-2 tsp Black pepper
1 tsp of potato starch (mixed into 4 tbsp of cold water) - this helps thicken up the sauce