Family friendly, low fodmap casserole slow cooked to create a rich sauce of tomato, lemon, capsicum and paprika.
Add the oil to a pan and turn to a low heat to warm
Add the celery, ginger, turmeric, garlic and cook gently until the celery begins to soften
Add the cinnamon, coriander, paprika, lemon zest, tomatoes and stir
Increase the heat to the pan and add the beef and stir to coat all pieces and to seal each side
Add the stock, passata, salt, pepper and reserved lemon quarters and stir again. Bring to a simmer and add lid
Continue to cook on a low simmer for 1 hour
Remove the lid and continue to cook on a low simmer for another hour to reduce the sauce - you may need to reduce the heat, or use a simmer mat under the base of the pot.
Add the sliced capsicum and stir to combine, cook for a further 15 minutes
Serve when the meat is falling apart. Top with fresh coriander.