Slow-cooked low-FODMAP Lamb Casserole

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

1. Heat oil in a large, heavy based pan
2. Cook lamb in batches until browned, set aside
3. In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant
4. Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil
5. Add cooked lamb, carrot and sauce mixture into a slow cooker
6. Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened
7. Serve with mashed potato and garnish with parsley

Tips:

1. Use lean diced lamb where possible
2. This casserole can be cooked in a large batch and stored in the freezer for a convenient mid-week meal