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| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 tablespoon cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- salt to taste
- freshly ground black pepper to taste
- 1 1/2 pounds boneless lamb loin chops cut into 1-inch cubes
- 1/2 cup garlic-infused olive oil
- 1 to 2 tablespoons curry powder gluten free if following a gluten free diet
- 4 stalks celery sliced
- 2 teaspoons tomato paste
- 2 cups onion-free beef stock gluten free if following a gluten free diet
- 1 bay leaf
- 1 14.5 ounce can crush tomatoes
- 2 sweet potatoes cut into 1/2-inch cubes
- 2 cups baby spinach leaves
- Basmati rice cooked
Ingredients
|
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Instructions
- Combine the cornstarch, paprika, garam masala, salt, and pepper in a large bowl. Add the lamb, and toss to coat.
- Heat just over half of the oil in a large nonstick pot over medium heat. Add the curry powder and heat for 1 to 2 minutes, until fragrant. Add the remaining oil, lamb, and celery to the pan and toss until the lamb is browned on all sides. Stir in the tomato paste, stock, and bay leaf. Increase the heat to high and bring to a boil, stirring often. Reduce the heat to medium-low, add the crushed tomatoes, and simmer for 50 to 60 minutes, until the meat is tender.
- Meanwhile, cook the sweet potatoes in a small saucepan of boiling water until tender. Drain.
- Add the sweet potatoes and spinach to the curry and stir until the spinach has wilted. Serve with rice.
Recipe Notes
Recipe adapted from The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders by Sue Shepherd, PhD and Peter Gibson, MD, retrieved September 2015.