Serves: 8
Prep: 5 minutes Cook: 6 hours 30 minutesThis hearty, slow-cooked casserole is the perfect family meal for a cold winters day. This one-pot meal is super easy to make and is great when you don't want to stand in front of a hot plate all night!!! Once prepared simply transfer into a slow-cooker, set and forget. Did I mention it freezers well too?
| ingredients |
|---|
|
Lamb, diced |
|
2 2½ tbsp garlic-infused olive oil |
|
5 rashers short-cut bacon, diced |
|
1 1⅓ tbsp ground coriander |
|
1 1⅓ tbsp ground cumin |
|
1 tsp ground cardamon |
|
½ cup red wine |
|
½ cup tomato paste |
|
1 tin diced tomatoes |
|
1 tin canned lentils, drained, rinsed |
|
2 cups Low FODMAP Beef stock |
|
3 large carrots, diced |
|
Mashed potato, to serve |
|
Parsley, to serve |
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 | 1877 Kj / 449 cal |
| Protein | 37.10g |
| Carbohydrates | 22.40g |
| Sugar | 8.00g |
| Total Fat | 21.50g |
| Saturated Fat | 6.40g |
| Fibre | 4.60g |
This hearty, slow-cooked casserole is the perfect family meal for a cold winters day. This one-pot meal is super easy to make and is great when you don't want to stand in front of a hot plate all night!!! Once prepared simply transfer into a slow-cooker, set and forget. Did I mention it freezers well too?
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| Lamb, diced | 1000 g | 35.30 oz |
| 2 tbsp garlic-infused olive oil | 36 g | 1.20 oz |
| 5 rashers short-cut bacon, diced | 150 g | 5.30 oz |
| 1 tbsp ground coriander | 8 g | 0.30 oz |
| 1 tbsp ground cumin | 8 g | 0.30 oz |
| 1 tsp ground cardamon | 2 g | 0.10 oz |
| ½ cup red wine | 125 g | 4.40 oz |
| ½ cup tomato paste | 115 g | 4.10 oz |
| 1 tin diced tomatoes | 400 g | 14.10 oz |
| 1 tin canned lentils, drained, rinsed | 400 g | 14 oz |
| 2 cups Low FODMAP Beef stock | 500 g | 17.60 oz |
| 3 large carrots, diced | 225 g | 7.90 oz |
| Mashed potato, to serve | 1000 g | 35.30 oz |
| Parsley, to serve |
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 | 1877 Kj / 449 cal |
| Protein | 37.10g |
| Carbohydrates | 22.40g |
| Sugar | 8.00g |
| Total Fat | 21.50g |
| Saturated Fat | 6.40g |
| Fibre | 4.60g |
FODMAP Assistant
