Ingredients


675g/1½lb lean boneless mutton or lamb leg, cut into 2.5cm/1inch cubes

Salt and freshly milled black pepper

2 carrots diced

2 sticks celery diced

5ml/1tsp cumin seeds

5ml/1tsp cardamom pods, bruised

10ml/2tsp low FODMAP curry powder

30ml/2tbsp sunflower oil

850ml/1½pint good, hot low FODMAP stock

1 x 400g can chopped tomatoes

Large bunch fresh mint leaves, roughly chopped








Method


Place the spices in a dry pan and dry fry for 1-2 minutes to release the aromatic oils.

Transfer to a pestle and mortar and crush to form a powder.

Alternatively place the spices in a clean tea towel and crush with a rolling pin.

Place the mutton in a large bowl, season with salt and pepper.

Stir in the spices. Heat the oil in a large casserole pan and brown the mutton in batches, add the vegetables and cook for 3-4 minutes.

Return all the meat to the pan and add the stock, chopped tomatoes and mint.

Bring to the boil, cover and simmer, stirring occasionally for 2-2½hours.

Add the lentils, cover and simmer for a further 25-30


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Aromatic Mutton Warmer
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