Diet Tips:Slow-cooked low-FODMAP Lamb Casserole

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By Lyndal McNamara 

Slow-cooked low-FODMAP Lamb Casserole ............................................................................................. Serves: 8 .............................................................................................   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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