Heat half oil in heavy based saucepan or frypan – Cook lamb in two batches for 5 minutes until browned – remove from pan Heat other half of oil and leek and celery cook until softened (approx 10 minutes) Stir in garlic and cook for 30 seconds until fragrant Add water, whisky, citric acid and salt Add back lamb – bring to boil the skim the surface Reduce heat and simmer for an hour with lid on Add potatoes and swede and simmer for a further 25 minutes(or until cooked through) If after this there is too much liquid, increase heat to boil to reduce, if there is too little liquid add a little extra water Optional for a thicker sauce add a little GF conflour mixed in water Taste and season with additional salt if required Stir through fresh herbs just before serve If salicylates are better tolerated you can replace swede with CARROTS, or do half and half.
If moderate MSG/glutamate tolerated you can add 1 cup of frozen PEAS a few minutes before serving.
For Low fodmap leave out garlic or swap to garlic infused oil (home made with suitable oil for salicylate sensitivity)Whisky Lamb Stew
Ingredients
Instructions
Nutrition
Notes
WHISKY LAMB STEW (GF)(DF)
1
2
3
4
5
6
7
8
9
10
11
487
Calories
19.29g
Carbohydrates
20.25g
Fat
2.7g
Fiber
7.33g
Saturated fat
2.57g
Sugar
0.61g
Trans fat
Previous Post