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Low FODMAP Recipe : Moroccan chard & lamb pan-fry


Ingredients

1 bunch chard

1oz olive oil

600g diced shoulder of lamb

1 tbsp chives

2  tsp garlic oil

1 tsp each ground turmeric, cumin seeds, coriander seeds

pinch chilli flakes

400ml stock, lamb or chicken

handful raisins

handful toasted pine nuts


Method

Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the  chard stalks, garlic oil and spices and continue to cook for 3-4 mins until softened. Pour over the stock, and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Recipe from Good Food magazine, April 2006



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