Page title and description

Meat mains
Beef and butternut squash rending
Ingredients
- 2 red chillies, deseeded and finely chopped
- 5 garlic cloves, chopped
- 2cm fresh ginger, peeled and chopped
- 3 lemongrass stalks, tough tops discarded, peeled and shredded
- 1 tbsp tamarind paste
- 2 onions, chopped
- 650g diced beef
- 800ml coconut milk
- 1 tsp ground turmeric
- 2 bay leaves
- 700g butternut squash, peeled and diced
Method
Prep time:
20 min
PT20M
Cooking time:
2h
10 min
PT2H10M
-
Step 1
Put the chilli, garlic, ginger, lemongrass, tamarind and onions into a blender and whizz to a paste. Spoon into a saucepan and mix with the meat. -
Step 2
Pour over the coconut milk, stir in the turmeric, add the bay leaves and simmer for 45 minutes. -
Step 3
Add the butternut squash and a touch of salt; go easy though as much of the liquid will evaporate leaving a reduced, savoury sauce anyway. -
Step 4
Simmer for another hour, transfer to a heavy – bottomed pan, increase the heat a little and cook for another 20-30 minutes, stirring frequently. It's done when the liquid is reduced to a thick sauce and the meat and squash are almost falling apart.