Through the calls I am doing with people interested in my low Fodmap coaching program, I see there is a lot of confusion about what teas you can and cannot drink on the low Fodmap diet, so I want to clarify that now.
Safe Teas
These are based on a 1 cup serve.
Weak to medium black tea
Weak chai tea
Weak dandelion tea
Weak green tea
Weak herbal teas (fruit-based with chicory root)
Peppermint tea
Teas to Avoid
Strong chai tea
Chamomile tea
Fennel tea
Strong herbal tea(fruit-based with chicory root)
Oolong tea
Coffee, as long as it is drunk with lactose-free milk, is generally low in Fodmaps though it is a gut irritant so you should be careful with it.
Hot chocolates made from cocoa powder (3 heaped tsp) are fine but made with carob powder, you could only have 1 heaped teaspoon of it. 2 heaped teaspoons quickly takes you into high Fodmap territory so it could be a good idea to avoid carob and use cocoa if you want a hot chocolate drink.
The Recipe
This recipe is from Jamie’s 15-minute meals and, as with all his meals, it was delicious. I had to make very few changes for it to be a low Fodmap meal and I did even serve it with couscous like in the recipe but I let the rest of the family eat that and I left it well enough alone.
Even though I hustled, it took me 40 minutes to have it on the table, not 15 minutes but I have found that with all his recipes. I also have his 30-Minute Meals book and they always take me well over an hour. Never mind, the food is good and well-appreciated. Low Fodmappers do have to go easy on the eggplant – 1/2 cup is all you can have at one time but the rest is all good, so tuck in.
- 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.
I really do need to get one of Jamie Oliver’s cookbooks one of these days. I know his dishes usually work, although his time estimates are way off (at least that’s what most people who make his dishes seem to say). Anyway, I love lamb, and it works so well in a tagine — this is great! Thanks.
He is a great chef, John, from the standpoint of flavour. You can’t go wrong with one of his recipes. I don’t think he has failed me yet.
Bill loves lamb, but I’d have to eat his share of eggplant. Not that I’d complain! We just booked our flights to NZ and will be flying home from Auckland on January 7 late in the day. Depending on what you have going on by the time January rolls around, I’d love to try to meet up!! I’ll keep you updated as it gets closer 🙂
Hey, that’s fantastic. I’d love to have you and your husband over for dinner. Do keep me informed.
What a lovely ‘quick’ tagine. I’m with you in that I’ve never, ever been able to bring a Jamie Oliver recipe to the table in the time that he says is possible. The best I can do is triple the time suggested. I think it’s because besides being a comparative novice, I clean up as I go! I do love a lamb tagine xx
It gets stressful trying to get the recipes done in time so it’s important to just accept that it isn’t going to happen. I am still working on that. I also clean up as I go while he has a team to clean up after him. Wouldn’t that be nice!?!