My love of curry began when I visited Vietnam and Cambodia back in 2007. The diversity of flavours in South East Asia is enchanting and it’s amazing how just a slightly different spice mix can make a curry take on a completely different flavour. I have since travelled to Indonesia where I sampled Rendang curry for the first time. This recipe features Ginger and root Turmeric both of which have great anti inflammatory properties. Most Rendangs are meat based and don’t incorporate vegetables but I have added butternut squash and pair the curry with brown rice and sugar snap peas to enhance the nutritional value of the dish.
Delicious Lamb and Butternut Squash Rendang Curry. Gluten Free.Print This
- For the paste:
- Half a Medium Hot Green Chilli
- 1 Stalk Lemongrass
- 2 cms Root Ginger
- 1.5cms Root Turmeric
- 2 Large Garlic Cloves
- 1 Tsp of Fish Sauce
- ½ Medium Onion
- For The Ground Spice Mix:
- 2 Tsp Fennel Seeds
- 1 Tsp Coriander Seeds
- ½ Tsp Cumin Seeds
- ½ Black Peppercorns
- For the Curry:
- 3 Tbsp Ground Nut Oil
- 1 Butternut Squash, peeled, de-seeded and cubed
- 4 Green Cardamon Pods
- 100ml Coconut milk
- 50ml Water
- 1 Stalk Lemongrass
- 250g Lamb Leg Cubed
- 1 Tbsp dark muscovado sugar
- 1 Tsp Salt
- 4 Tbsp Desiccated coconut, toasted
- 1 Kaffir lime leaf
Prep your fresh spices by peeling your Ginger and Turmeric – NB: be aware that root turmeric will turn your skin very yellow so handle with gloves if possible! Top and tail the lemongrass peeling the thick outer skin off, and peel and tail your garlic bulbs.
Place your cubed butternut on a roasting tray, sprinkle with ground nut oil, season and and pop in the oven on a 190°C for 25 minutes.
Crush your dry spices with a pestle and mortar.
Place the paste ingredients into a spice blender or standard blender and whizz to make a paste. Remove to a bowl and add the dry spices, mixing well into the paste.
Place the oil into a large heavy based frying pan, turn on the heat and add the cardamom pods and the other stalk of lemongrass. Allow these to warm up for 5 mins or so until they start to release their flavours. Then add the paste, stirring around the pan and allow it to become fragrant and cook through a little. After around 8 minutes or so add the meat to brown it. I push the paste ingredients to one side and brown the meat over a high heat for 5 mins or so, moving around continually. Once browned, turn the heat back down and add the butternut squash coconut milk, water, sugar and salt. Bruise the kaffir lime leave by bashing it a little and add that too. Stir well and simmer for 10 minutes or so until the meat is cooked through.
Add the desiccated coconut stir in well until the coconut is mixed in and serve up with brown rice and sugar snap peas.