500g pack lean minced lamb
1 stalk celery, chopped
2 carrots, diced
2 tbsp low FODMAP curry paste - click here
200ml low FODMAP stock
800g potatoes, diced
1 tsp turmeric
small bunch coriander, roughly chopped
juice half lemon, plus wedges to serve
In a large non-stick frying pan, cook the lamb, celery and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins.
Add the curry paste and some seasoning and cook for a further 2 mins until fragrant.
Pour in the stock, bring to the boil and cook for a further 2 mins until most of the liquid has evaporated.
Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins.
Drain well, return to the pan and gently stir in turmeric and coriander – mash to your own preference.
Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes.
Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.
Recipe adapted from: Good Food