In my last post, I mentioned that fructmal is becoming more common maybe because of all the high fructose corn syrup which is added to most processed foods these days. John from Kitchen Riffs made a comment (in the comment section) which could explain why manufacturers are doing this when it wasn’t necessary in the past. I am quoting John here: “Back in the 1980s, at least in the US, loads of people became very aware of fat in food, and tried to limit it. It’s at that time that most of the manufacturers started really adding sugar in all forms to things – when you remove fat from products you remove so much taste, so they substituted sweetness. One wonders if it’s at that time that fructmal started becoming a problem.” Thanks, John for that wisdom. It sounds like a very valid explanation to me.
Once again, the answer is to avoid processed foods as much as possible. Walk around the outside aisles of those supermarkets.
But to last night’s dinner – this is fructmal friendly but also people friendly. My husband loved it and even said again this morning that he wanted more meals like this one. I mixed the lamb mince with spices and parsley but with no garlic or onion and it was just as tasty as those I have had with them. I have always cooked with onion and garlic – virtually every night actually – but have never thought about what would happen if I couldn’t use them – like now. Well, nothing happens. Food is just as delicious without.
I served them with potato rosti which I have made before on here. Potatoes are very safe for me (not sweet potatoes) and I will have to learn all sorts of ways to prepare them so I don’t get bored. Fortunately they are one of my favourite vegetables. I then mixed up a very simple sauce using plain yoghurt and we ate a meal which didn’t upset my digestive system at all. Yippee! It feels wonderful to be normal.
- 500g/18oz minced lamb
- Small bunch of parsley, chopped
- 1 red chilli, minced
- 1 tsp turmeric
- 1 tsp coriander
- 2 tsp cumin seeds
- Salt & pepper
- 3 large potatoes
- Salt & pepper
- 4 tbsp plain yoghurt
- Small bunch of mint, chopped
- 1 tsp cumin powder
- Squeeze of lemon juice
- Salt & pepper
- Mix all the ingredients together.
- Shape into a long sausage and insert a wooden skewer.
- Place on a heated, oiled grill and cook until cooked, turning a few times.
- Peel the potatoes.
- Pass them through the grate function of a food processor.
- Squeeze all the liquid out of the grated potato with your hands.
- Season with salt and pepper.
- Heat a mixture of oil and butter in a frying pan.
- Place big spoonfuls of the potato in the pan and flatten as well as shape them into round shapes.
- Cook well until browned, then turn and cook on the other side. Don't have the heat too high or they will brown before they are cooked through.
- Remove from the pan and place on paper towels to absorb some of the oil.
- Combine all of the ingredients and place in a small bowl to serve with the lamb.
This looks like such a tasty meal! I love lamb kofta. Glad you are finding things you can eat!
Getting there, Laura. However, there are still blips every day.
Hi Suzanne,
That’s a great point John made. It’s so sad, and disgusting, that large food companies get away with all the junk they put into foods. As you said it’s just best to avoid processed foods — I hardly ever buy then and always read labels. Glad to see that you didn’t miss the garlic and onion in your kofta. I love all lamb dishes and your kofta look so tasty.
It is both sad and disgusting – money talks and we all suffer.
I would never have believed I could live without onion and garlic but it seems I can.
How wonderful for you and holy cow this dish would suit me down to the ground. I love everything in this dish.
Food is all about flavour at the end of the day (apart from nutrition) and that is still possible even with restrictions.
Hmmm potatoes my favorite too 🙂 another great recipe Suzanne take care 🙂
Thanks, Maria.
Glad you found that thought about how food companies substituted sugar for fat useful. Way too many people have become “addicted” to simple carbs, and nothing is simpler than sugar! Nothing simple about this dish, though. I love lamb, and the spices in Kofta are wonderful. Great meal! Thanks so much.
Thanks for the quote, John. Addiction is the right word – people don’t realize they can get addicted to types of food.
My husband would be thrilled with these, too! What excellent kebabs. Can you use garlic or onion powder? Might give a boost of flavor without messing with your gut.
I have read that you could put in big pieces and then remove them after cooking the meal but I haven’t tried it yet. There is so much to figure out that I prefer to keep things as clean as possible at first then add in things slowly.
I agree with you, it is so hard to find a product that is without all the junk once you get down to reading and understanding the food labels. Your koftas look amazing.
Reading labels can be very scary. It really makes you wonder where food manufacturers humanity is. It’s always about the bottom line.
I love lamb so much! This looks so good, and it’s gluten-free and fructmal friendly! I knew you would be able to come up with great menus that suit your diet. Can I come over ? 🙂
You can come over any time. Do you, by any chance, have any food intolerances?
Why do you not have onion & garlic?
Love your blog you are one talented lady
Thank you, Amanda, for the compliment.
Onion and garlic are fructans, which are part of the FODMAPS, which cause food intolerances. Fructose is one of those too. I will write a post about the FODMAPS so I don’t continue to confuse people. Fructose is the only one I have been proved to be intolerant of but the others could be a factor as they often go hand in hand.
With all the flavors going on in your delicious meal…I wouldn’t miss the onion and garlic either.
That’s the trick, Karen, to use spices and herbs judiciously so that you don’t miss the garlic and onion.
I am so glad to hear that you are feeling better! The koftas are looking delicious and your styling and pics are just beautiful!!
Thanks, Zirkie. It was a quick illness, thank goodness. And thanks so much for the compliment. It’s nice to know my work is appreciated.