>Low/ DF/GF/ GF/ Low Amine/ Low Fodmap/ Low Sal/ MSG Free

Whisky Lamb Stew

Whisky Lamb Stew

Dinner
Serves: 6

Ingredients

  • 800 grams Lamb shoulder cubed 3-4 cm
  • 1 tablespoon of oil (rice bran or canola)
  • 1 large leek or 2 small leeks - sliced white part only
  • 3 Celery stalks chopped
  • 2 garlic cloves
  • 6 cups of water
  • 1/2 cup of whisky
  • 1/2 teaspoon of citric acid
  • 1 teaspoon of salt
  • 2 cups or potato peeled and cut into chunks (about 2 cm)
  • 2 cups of swede peeled and cut into chunks (about 2 cm)
  • 4 tablespoon of parsley (or 2 TBS of parsley and 2 TBS chives)

Instructions

1

Heat half oil in heavy based saucepan or frypan – Cook lamb in two batches for 5 minutes until browned – remove from pan

2

Heat other half of oil and leek and celery cook until softened (approx 10 minutes)

3

Stir in garlic and cook for 30 seconds until fragrant

4

Add water, whisky, citric acid and salt

5

Add back lamb – bring to boil the skim the surface

6

Reduce heat and simmer for an hour with lid on

7

Add potatoes and swede and simmer for a further 25 minutes(or until cooked through)

8

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

9

Optional for a thicker sauce add a little GF conflour mixed in water

10

Taste and season with additional salt if required

11

Stir through fresh herbs just before serve

Nutrition

  • 487 Calories
  • 19.29g Carbohydrates
  • 20.25g Fat
  • 2.7g Fiber
  • 7.33g Saturated fat
  • 2.57g Sugar
  • 0.61g Trans fat

Notes

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)

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