Slow cooked lamb casserole

Slow-cooked low-FODMAP Lamb Casserole

 Lyndal Mcnamara - Research Dietitian, 22 July 2016

Serves: 8

  • 1 kg diced lamb

  • 2 tbs. garlic infused olive oil

  • 5 rashers short-cut bacon, diced

  • 1 tbs. ground coriander

  • 1 tbs. ground cumin

  • 1 tsp. ground cardamom

  • ½ cup red wine

  • ½ cup tomato paste

  • 1 x tin diced tomatoes

  • 1 tin canned lentils, drained and rinsed

  • 2 cups beef stock (no onion or garlic)

  • 3 large carrots, chopped

  • 1 kg potato, cooked and mashed (add 1 tbs. milk, 1 tbs. butter and 1 tsp. black pepper)

  • Parsley, to garnish

  1. Heat oil in a large, heavy based pan

  2. Cook lamb in batches until browned, set aside

  3. In the same pan, cook bacon until browned, add spices and cook for a further minute or until fragrant

  4. Add red wine, tomato paste, diced tomatoes, lentils and stock, bring to the boil

  5. Add cooked lamb, carrot and sauce mixture into a slow cooker

  6. Cook on medium heat setting for 5-6 hours or until meat is tender and flaky and sauce has thickened

  7. Serve with mashed potato and garnish with parsley


  1. Use lean diced lamb where possible

  2. This casserole can be cooked in a large batch and stored in the freezer for a convenient mid-week meal

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