Indonesian Lamb Rendang Curry (Gulai)

Oh winter is nearly here and the weather is getting cooler and cooler, perfect opportunity to start cooking curries again! I am a huge fan of using lamb in my curries, especially pre-boiled to basically make the meat so soft it melts in your mouth. I'm sure if my 5 month old baby would eat curry, even he would be able to chew on this meat using his toothless gums, lol.

This is not your typical Rendang Curry and it's not the most authentic, but it sure is an easy recipe anyone can make! Rendang curries are generally dryer and are usually just meat with no veggies. I've decided to add veggies to the curry just so I don't feel bad about not having veggies! I also added some extra spices in there on top of the rendang paste for the extra "kick". Because of that, the flavor may not be like the authentic Indonesian / Malaysian rendang... but it's a really good curry for those cold nights at home!

1.5 kg lamb chump chops, cut into smaller portions
2 packets Asian Home Gourmet Rendang Curry paste
1 tbsp curry powder
1 tbsp paprika
440ml coconut milk
150g green beans
600g sweet potatoes
Water for boiling

In a large pot, submerge lamb meat in water and boil on low heat for approx. 2 hours or until the meat is really tender. 

Strain water off the pot until only 1/4 of the water remains at the bottom of the pot with the meat. Add the rendang paste, curry powder and paprika and stir thoroughly. Add coconut milk and gently allow to simmer for another 30 minutes.

Add green beans and sweet potatoes and allow to cook for another 30-45 minutes or until the potatoes are soft.

Serve with raisin cous cous or steamed rice.

Stirfry Chicken & Vegetables with Chilli Satay Sauce

Stirfry Chicken and Vegetables with Chilli Satay Sauce

OK I'll admit it. I'm a mum now and I don't have time to cook overly complicated fancy meals. That doesn't mean I am any less of a foodie and would compromise my meals when it comes to making sure they taste good! Jamie Oliver has proven to all we busy people that all it takes is 30 minutes to cook delicious, mouthwatering dishes.

This recipe takes less than 30 minutes - depending on how quickly you can chop vegetables and meat. A good accompaniment for this dish is steamed rice and that only takes 15 minutes in the rice cooker which gives you time to do other things ie cook the stirfry. By the time the stirfry is cooked, your rice will be ready and voila - dinner is ready!

I love making my own satay sauce using peanut butter and adding a bit of chilli to it for that extra kick. It is just so flavoursome and the texture is richer and smoother! I like using crunchy peanut butter for the slight variation in texture which makes the eating experience more enjoyable :p

3-4 chicken thigh fillets, chopped into cubes
8 large cup mushrooms, chopped into half
1 broccoli, chopped florets
2 carrots, sliced thick diagonally
1 tbsp chilli paste
1 tbsp light soy sauce
1 tbsp sugar
2 tbsp crushed peanuts
2 tbsp crunchy peanut butter
1/4 cup milk
Salt and pepper
2 tbsp canola / vegetable oil

Mix together chopped chicken pieces with chilli paste, light soy sauce, sugar and crushed peanuts. Allow to marinate on the kitchen bench for a few minutes while you chop the veggies.

Heat a large wok with some canola / vegetable oil. Stirfry chicken mixture until chicken is firm and browning. Add mushrooms and carrots and stirfry for another few minutes. Add broccoli, peanut butter and milk. Season with a pinch of salt and pepper. Stirfry until sauce thickens and vegetables are cooked.

Serve on a bed of steamed rice.