2kg/4lb 8oz eggplant, cut into 5mm thick slices

150ml/5fl oz olive oil

2 red peppers, seeds removed and sliced

1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces

1 large carrot, finely chopped

1 stalk celery, finely chopped

2 x 400g tins chopped tomatoes

1 tsp sugar

1 large handful roughly chopped parsley

1 tsp salt, plus extra for sprinkling

10 turns black peppermill

Serves: 4-6


Sprinkle the eggplant with salt and leave to drain in a colander for 1 hour. Remove and dry with a tea towel.

Heat the oil in a large lidded casserole over medium heat. Add the eggplant and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.

Add the lamb to the casserole and cook over medium heat, stirring frequently, until lightly coloured, about 8 minutes.

Add the vegetables and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 1½ hours, until the meat is tender and the sauce is thick.

Preheat the oven to 200C/180C Fan/Gas 6.

Return the eggplantand red peppers to the pan, folding them through the stew a little. Bake for 20 minutes.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Lamb casserole with eggplant
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