I’m really not sure how to classify today’s dish… It draws heavily on the Rendang style of curry in that the main ingredients are cooked in coconut milk which is reduced to form a very thick sauce but beyond that, it has a little bit of India and other parts of east and south-east Asia. The name, admittedly, is not very inspired, but it turned out nicely…
- 1 1/2lb. Cubed Lamb;
- ¼ cup Mint Sauce, commercial or home-made;
- 1 Tbsp. ground Cumin;
- 1 tsp. each Salt and ground White Pepper;
- 2/3 cup Onion, finely chopped;
- 1 small Zucchini, cut in to thick half-moons;
- 3 Tbsp. minced Lemongrass;
- 2 Tbsp. Coriander Seed;
- 1 tsp. each Turmeric and Fenugreek powder;
- ¼ tsp. Cardamom powder;
- 2 Tbsp. Red Pepper Powder (I am using a Korean variety);
- 4 Tbsp. Bitter;
- 1 can (400ml) of thick Coconut Milk;
- Peanuts and diced Red and Green Pepper (optional garnish).
Mix lamb with the mint sauce, cumin, salt and pepper and marinate overnight;
Blend together the remaining dry spices and set aside along with the minced Lemongrass.
The meat needs to be browned to add flavour and render out some of the excess fat. You can do this in a pan but I found it easier to just pop them into a 500 degree oven for about 15 minutes.
When you are ready, melt the butter in a pan over moderate heat and add the onion and lemon grass. Cook until the onion is soft and translucent.
Now add the dry spices and sauté until the aroma rises from the pan.
Add the meat and coconut milk and turn up the heat to achieve a vigorous simmer. The idea here is to cook the liquid down until the coconut milk is reduced and the oil starts to separate out. This will take anywhere from 20 to 40 minutes depending on the heat. Keep a good eye on it and stir from time to time.
Finally, when the sauce is just right, add the zucchini and cook a little longer until the vegetable is tender. Serve and garnish as you like.