Beef Rendang

This recipe is from Women's Weekly Cook.

Ingredients:

• 2 cloves garlic, quartered
• 4 cm piece fresh ginger (20 g), chopped coarsely
• 5 cm stick (10 g) finely chopped fresh lemon grass
• 2 medium brown onions
• 1 tablespoon peanut oil
• 1 kg beef fillet, sliced thinly
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 cup (400 g) desiccated coconut
• 1 tablespoon tamarind concentrate
• 1/4 cup (60 ml) coconut cream

Directions:

1. Blend or process garlic, ginger, lemon grass and one quartered onion until mixture is almost smooth.  Finely chop remaining onion.
2. Heat oil in wok; stir-fry beef and chopped onion in batches, until beef is browned all over.
3. Place lemon grass mixture in wok with spices and coconut; stir-fry until fragrant.  Return beef mixture to wok with tamarind and coconut cream, stir-fry until rendang is almost dry.
   

Butter Chicken

This recipe is from Women's Weekly Cook but I have altered it to be low salt.

Ingredients:

• 1.5 kg chicken thigh fillets, halved
• 4 cloves garlic, crushed
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon chilli powder
• 2 teaspoons sweet paprika
• 1/2 cup (140g) yoghurt
• 80 g no added salt butter, chopped
• 2 tablespoons white vinegar
• 2 tablespoons no added salt tomato paste
• 410 g can no added salt tomato puree
• 3/4 cup (180 ml) salt skip chicken stock
• 5 cardamom pods, bruised
• 1 cinnamon stick
• 300 ml cream
• 1/3 cup coarsely chopped fresh coriander

Directions:

1. Combine chicken, garlic, spices and yoghurt in a large bowl, cover; refrigerate 3 hours 
2. Melt butter in large saucepan, cook chicken mixture stirring until chicken browns lightly
3. Add vinegar, paste, purée, stock, cardamom and cinnamon; bring to the boil.
4. Reduce heat; simmer uncovered , stirring occasionally, about 30 minutes or until chicken is cooked through.
5. Add cream, stir until heated through.  Stir in coriander.

Slow Cooker Chilli Con Carne

Ingredients:

• 2 tablespoons olive oil
• 2 onions dice
• 4 cloves garlic
• 1.5kg minced beef
• 4 tablespoon ground cumin
• 4 teaspoon paprika
• ½ cup salt skip beef stock powder
• 1/2 teaspoon cayenne pepper
• 1-2 x 400g tin chopped tomatoes
• 2 x 400g tin red kidney beans, drained and rinsed (1+ cups if using dry)
• 2 bay leaves
• Freshly ground black pepper

Directions:

1. In a large fry pan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft. 
2. Add mince to fry pan in batches and cook until mince is brown and crumbly.  
3. Stir through dried spices and cook a further 1 minute until fragrant.
4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours. 
5. Remove bay leaves. Serve with rice and sour cream.