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
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