Low FODMAP Malaysian Beef Rendang

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Step 1

Whizz the coriander seeds cumin seeds, ginger, chili and 2 tbsp of water in a blender, until it makes a smooth paste or use a pestle and mortar.

Step 2

Heat the oil on high in the slow cooker for 5 minutes.

Step 3

Add the beef and spice paste stir until the beef if is warmed through which is about 20 minutes.

Step 4

Add the turmeric, star anise and cardamom seeds then the coconut milk, stock, bayleaf, scallions and lemongrass.

Step 5

Leave in the slow cooker on high for 4 hours stirring occasionally.

Step 6

Garnish with chopped fresh coriander and served with cook rice naan and lime wedges.