At Australian Gluten-Free Life, we believe that everyone deserves a chance to enjoy dishes that are bursting with flavour, regardless of dietary preferences. This is why we’re excited to share this recipe for Gluten-Free Lamb Curry. This lamb curry has a lot of flavour without too much fat – the perfect combination.
In this recipe, slow simmering is the secret to producing tender lamb and a flavour-packed sauce. The dish is brought to a gentle boil, then covered with baking paper and a lid. It then simmers on a low flame or is gently baked in a preheated oven for 90 minutes. This method allows the lamb to absorb the rich spices, resulting in meat that’s irresistibly tender and full of flavour.
Looking for more curry recipes? We’ve lots for you to choose from in our Gluten-Free Dinner recipe collection.
Gluten-Free Lamb Curry
Ingredients
- 1 cinnamon stick
- 1 bay leaf
- 4 black peppercorns
- 4 cardamom pods lightly bruised
- 4 whole cloves
- 2 onions peeled
- 3 garlic cloves peeled
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 750 g lamb shoulder diced
- 1 tomato diced
- 1 teaspoon salt
- 125 g plain or Greek yoghurt
- steamed rice to serve
- 1 teaspoon garam masala
- 100 g baby spinach or 250g frozen spinach
Instructions
- To make the spice mixture, combine the cinnamon stick, bay leaf, peppercorns, cardamom pods and cloves in a bowl and set aside.
- Blend the onions, garlic, ginger, turmeric, coriander and cumin in a food processor and set aside.
- Heat 1 tablespoon oil in a large saucepan and fry the spice mixture until fragrant.
- Add the diced lamb and turn to brown on all sides, then remove the lamb and spices from the pan and set aside.
- Heat the remaining oil in the saucepan, add the puréed onion mix and cook for 10 minutes, stirring continuously. You may need to add a little water to stop it from sticking.
- Return the meat and spices to the pot, add the tomato, salt, half the yoghurt and enough water to come just below the top of the meat.
- Bring to the boil, then place a piece of baking paper on the surface of the meat, cover the pan with a lid and simmer over a very low heat for 1½ hours. Alternatively, transfer to the oven preheated to 160°C and cook, covered, for 1½ hours, or until the meat is tender.
- About 15 minutes before the lamb is finished, steam the rice.
- When the meat is tender, remove the whole spices. Add the garam masala and spinach just prior to serving. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.
- Serve with steamed rice and the remaining yoghurt.
Notes
