Slow-cooked low-FODMAP Lamb Casserole
By Lyndal McNamara
Slow-cooked low-FODMAP Lamb Casserole
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Serves: 8
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Ingredients
- 1 kg diced lamb
- 2 tbs. garlic infused olive oil
- 5 rashers short-cut bacon, diced
- 1 tbs. ground coriander
- 1 tbs. ground cumin
- 1 tsp. ground cardamom
- ½ cup red wine
- ½ cup tomato paste
- 1 x tin diced tomatoes
- 1 tin canned lentils, drained and rinsed
- 2 cups beef stock (no onion or garlic)
- 3 large carrots, chopped
- 1 kg potato, cooked and mashed (add 1 tbs. milk, 1 tbs. butter and 1 tsp. black pepper)
- Parsley, to garnish
Method
- Heat oil in a large, heavy based pan
- Cook lamb in batches until browned, set aside
- In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant
- Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil
- Add cooked lamb, carrot and sauce mixture into a slow cooker
- Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened
- Serve with mashed potato and garnish with parsley
NUTRITION INFORMATION per serve |
Energy total
Protein
CHO
Fat total
– Saturated
Sodium |
2409KJ
53g
26g
24g
7g
1032mg |
Tips:
- Use lean diced lamb where possible
- This casserole can be cooked in a large batch and stored in the freezer for a convenient mid-week meal
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