Jamie Oliver's Quick Lamb Tagine - low Fodmap & gluten-free
Author: Suzanne Perazzini
- 500gms/17.6oz lamb neck fillets
- 1 large aubergine
- 1 tsp garam masala
- Salt & pepper
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 1 pinch saffron
- 500gms/17.6oz mixed colour tomatoes
- ½ green capsicum
- 4 spring onions (green tops only)
- 1 fresh chilli
- A small pot of Greek yoghurt
- 2 tbsp chopped coriander
- Place the aubergine in the microwave for 7 minutes.
- Cut the lamb into pieces and toss in salt, pepper and the garam masala.
- Heat 1 tbsp of oil in a frying pan and place the lamb in when hot.
- In a small pan, toast the sesame seeds and cumin seeds and remove.
- Cut the aubergine in half and place cut face down in the pan with the lamb.
- Place the saffron in a cup half filled with boiled water.
- Cut up the tomatoes, green pepper, spring onions and chilli and place in another heated frying pan with 2 tbsp of oil.
- Add the saffron with the water and boil the pan on high heat.
- Serve everything on a platter and sprinkle over the seeds and coriander.
- Place the yoghurt on the side of the platter.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/jamie-olivers-quick-lamb-tagine/
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