Healthy One-Pot Welsh Lamb Ragu
Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, low FODMAP, paleo, SCD, GAPS
Ingredients
- 400 g Welsh lamb supreme cut into 2cm square chunks
- 1/2 courgette - grated
- 2 spring onions - green part only if on the FODMAP diet
- 2 medium carrots - peeled and roughly chopped
- 1 red pepper - deseeded and roughly chopped
- 100 g green beans - topped tailed and cut in half
- 1/2 stick celery - finely chopped
- 2 handfuls pitted black olives
- 100 ml homemade stock - I used chicken
- 200 g chopped tinned tomatoes
- 1 tbsp tomato puree
- 1 tsp mixed dried herbs - or approx. 2 tbsp freshly chopped herbs
- Drizzle garlic oil - or add 1 clove finely chopped garlic if not on the FODMAP diet
Instructions
- Place the chopped lamb into a casserole dish with a little fat or oil and cook until browned all over
- Add all the vegetables except the beans and allow to cook over a low heat for around 15 minutes, stirring occationally (if you are not on the FODMAP diet you could add a finely chopped clove of garlic in how too)
- Add the tinned tomatoes, stock, tomato puree and herbs and cover with the lid. Leave to simmer for approx. 1 hour stirring occationally
- After an hour add the green beans, replace the lid and simmer for a further half an hour. If it looks a little wet, remove the lid to allow some liquid to evaporate
- Finally just before serving drizzle with some garlic oil