Ingredients
400 g lean beef meatballs (ensure no onion in ingredients)
400 g tin of chopped tomato
2 teaspoons of Spanish Smoked Paprika
2 teaspoons cornflour
1 teaspoon of cinnamon
1 teaspoon of granulated sugar
1/4 – 1/2 teaspoon of asafoetida
1 teaspoon of garlic infused oil
Method
Place meatballs in a casserole dish.
Pour the tomato into a measuring jug, add to this the paprika, cinnamon, sugar, garlic infused oil and asafoetida (take care to ensure that you place your asafoetida in a tightly sealed container – it smells very strong but adds a real depth of onion flavour to the dish.)
Then add this mix to the casserole dish.
Measure out the cornflour into a small dish and then add water to form a paste (cornflour is really great to use to thicken dishes – its wheat free and mixes very well with cold water – therefore NO LUMPS 🙂 yay!)
Add this to the dish and mix well.
Cook in a preheated over at gas mark 6, 200 C, for at least 1 hour (more if you can stand to wait to try it!)
Serves 4 – served here with freshly boiled rice and roasted marrow.
Low FODMAP, wheat free (ensure that asafoetida is pure if you have coeliac disease or a wheat allergy – it can sometimes be diluted with wheat flour) gluten-free, egg free, dairy free. Check spice labels for allergens.
Clinical Alimentary 