I developed this Lamb Rendang recipe because, in the spirit of spring, I treated the family to a Sunday dinner which consisted of a leg of lamb with the usual roasted vegetables etc, but I didn’t realise just how much meat was actually on it! There was loads of tender meat left over so I thought it’d be nice to use it in a slow cooked curry. One of my favourite ways to cook lamb is in a Lamb Dansac, but I wanted to make something new for a change so I went for a lamb rendang instead.
Although I tend to prefer Indian food over Chinese food, I really enjoy katsu curry sauce on occasion. The only problem is that katsu curry sauce tends to traditionally be very heavily weighted with onion and garlic, a big no-no for those who follow the low FODMAP diet. However, there are tricks which can be utilised when it comes to using onion and garlic in low FODMAP cooking, the biggest one being that you can infuse the flavours of onion and garlic into oil without them leaching FODMAPs into the oil itself. So, as long as you remove the onion and garlic from the oil in question it won’t affect your tummy.