Serving Idea: Yemeni Spiced Lamb Stew with Chickpeas

"This recipe is perfect for days when you want a hearty rich stew that’s full of flavour and goodness, but don’t have time to let it cook slowly. Thanks to the beautifully balanced and fragrant SOME Foods Yemeni Spiced Simmer Sauce, all you need to do is add the meat and veggies."
Dr Glenda Bishop - guest recipe developer.

Photo of low FODMAP Yemeni Spiced Lamb Stew with Chickpeas

Serves 4


1 jar of SOME Foods Yemeni Spiced Simmer Sauce
1 tbsp extra virgin olive oil
400g lean diced lamb
200g eggplant, diced
200g zucchini, diced
1 cup (168g) canned chickpeas, drained and well rinsed
600g new potatoes, quartered or halved
Fresh coriander leaves (optional)


Heat the oil in a flame-proof casserole pan (or large saucepan) over a medium heat. Add the lamb and cook until browned on the outside, but not cooked through.

Add the eggplant and zucchini to the pot and cook for about 5 minutes until just starting to soften. Stir in the chickpeas and the jar of SOME Foods Yemeni Spiced Simmer Sauce. Cover the pot and simmer for 20 minutes until the veggies have softened and the meat is cooked.

Meanwhile, cook the potatoes using your preferred method. Boiling, steaming or microwaving would all work well and they’ll be ready by the time the stew is done.

To serve, divide the potatoes and the stew between 4 plates and sprinkle with some fresh coriander if desired.



Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.

This recipe would also work well with beef or chicken.

This recipe was created by Dr Glenda Bishop from A Less Irritable Life. Glenda is a Registered Nutritionist and specialist in the low FODMAP diet. She provides personalised nutrition and lifestyle solutions that help people with Irritable Bowel Syndrome to live a less irritable life.

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