For the stew

750g/1lb 10oz lamb neck fillet, cut into 2.5cm/1in cubes

salt and freshly ground black pepper

25g/1oz gluten free plain flour

1 tbsp olive oil

50g/2oz lactose free butter

2 medium carrots, cut into large dice

2 stalks celery, cut into large dice

1 can chopped tomatoes

50ml/2fl oz white wine

2 sprigs rosemary

4 bay leaves

1.25 litres/2 pints low FODMAP stock

3 tbsp flatleaf parsley, roughly chopped

For the dumplings

125g/4½ oz gluten free plain flour

65g/2½ oz suet

½ tsp gluten free baking powder

pinch salt

1 tbsp rosemary, finely chopped

500ml/18fl oz low FODMAP stock


For the stew, preheat the oven to 120C/250F/Gas ½. Season the lamb with salt and pepper and dust with the gluten free flour.

Heat a heavy-bottom casserole dish until hot, add the olive oil and lactose free butter then add the lamb and fry on each side until golden-brown.

Remove the lamb and keep to one side. Reduce the heat and add the carrots and celery and fry until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb, tomatoes and the low FODMAP stock.

Bring the stew back up to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.

For the dumplings, mix the gluten free flour, suet, baking powder and a pinch of salt in a bowl.

Add the rosemary to the gluten free flour mixture. Gradually add small amounts of cold water, 3-5 tablespoons, or enough to form a sticky dough.

Flour your hands and then roll the dough into 12 little balls. Place on a plate in the fridge to chill. When the lamb stew is ready, place the 500ml/18fl oz lamb stock into a pan and bring to a simmer.

Add the dumplings and simmer for 6-8 minutes. Remove the dumplings and set aside to rest for a minute, discarding the cooking stock.

To serve, when the lamb is ready, remove the lid and add the dumplings and parsley to the casserole dish, then serve in a shallow bowl.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Lamb stew with rosemary dumplings
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