Winter is (nearly) coming to Sydney and it is getting cold for some Sydneysiders. Don’t laugh – today is 12-16 degree Celsius and many of us were shivering.
So I made a tummy friendly lamb shank soup with potato, carrot and quinoa. To spice it up a little, I added clove, bay leaves, cumin, paprika, chili flake and black pepper. I cooked it in a pressure cooker so it was an easy one-pot meal.
Recipe is as follows:
Ingredients (serves 2 as a FODMAP recipe)
- 2 lamb shanks, trim off excess fat
- 2 potatoes (or quantity as you please) ^
- 2 carrot (or quantity as you please) ^
- 2 common tomatoes (or quantity as you please) ^, remove skin, diced
- 1/3 cup quinoa (raw)
- 1/4 tsp cumin
- 4 cloves
- 1/4 tsp black pepper, cracked
- 1/4 tsp paprika
- a pinch of chili flake
- 2 bay leaves
- salt to taste
- some fresh coriander and fresh chili, chopped, to garnish (optional)
^ Potato, carrot & tomato – FODMAPs were not detected in these food. Eat freely and according to appetite.
Place lamb shanks, potato, carrot, tomato, bay leaves and cloves in a pressure cooker; cook on high pressure for 25 minutes.
When the pressure cooker is ready to be opened, add quinoa, cumin, black pepper, paprika, chili flake and season with salt; cook on high pressure for further 1 minute; Turn the pressure cooker off; leave the soup in the pressure cooker to simmer for further 10 minutes before serving.
Before serving, remove some of the excess oil/fat on top of the soup if desired; garnish with chopped coriander, fresh chili or your favorite low FODMAP herbs (optional).