For the lamb tagine
4 tbsp olive oil
1 tbsp garlic infused oil
1 large carrot, finely chopped
1 celery stalk, trimmed, finely chopped
4 tsp grated, fresh ginger
1½ tbsp coriander seeds, crushed
3 tsp ground cinnamon
sea salt and freshly ground black pepper
3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
2 tbsp tomato purée
2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
4-5 tbsp golden or maple syrup
For the quinoa
6 tbsp olive oil
2 lemons, juice only
1 litre/1¾ pints boiling low FODMAP chicken stock or water
4 tbsp chopped, fresh mint or coriander
1 lime, cut into wedges
bowl lactose free yogurt
Preheat the oven to 160C/325F/Gas 2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
Add the olive oil, carrots, celery, ginger and spices and season with sea salt and freshly ground black pepper.
Stir, then cook, covered, on a low heat for about ten minutes, until the vegetables are soft.
Add the lamb, tomato purée, chopped tomatoes and syrup into the saucepan, stir thoroughly.
Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid.
Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
Meanwhile, for the quinoa, place the quinoa in a bowl and mix in the olive oil and lemon juice.
Pour the boiling stock or water onto the quinoa and season with sea salt and freshly ground black pepper.
Allow the quinoa to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
Stir the chopped herbs into the quinoa.
To serve, place the tagine on serving plates with quinoa and a wedge of lime. Serve alongside a bowl of thick lactose free yogurt.
Recipe adapted from: Good Food