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

Whisky Lamb Stew

Whisky Lamb Stew

Serves: 6


  • 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)



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


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


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)

Print Friendly, PDF & Email

You Might Also Like

error: Content is protected !!