Low FODMAP Recipe:

Moroccan meatball tagine with lemon & olives


500g minced lamb

zest and juice 1 unwaxed lemon, quartered

1 tsp ground cumin

1 tsp ground cinnamon

pinch cayenne pepper

small bunch flat-leaf parsley, chopped

2  tbsp chopped chives

2 tbsp olive oil

thumb-sized piece ginger, peeled and grated

1 red chilli, deseeded and finely chopped

pinch saffron strands

250ml lamb stock

1 tbsp tomato purée

100g pitted black kalamata olives

small bunch coriander, chopped


Put the lamb, lemon zest, spices, parsley and half the chives  in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.

Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining ginger, chilli and saffron. Cook for 2 mins.

Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.

Remove lid, then add the coriander, chives and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with white rice or gluten free bread.

Recipe from Good Food magazine, February 2012

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