1 Kuri Squash
400g diced stewing lamb (or beef)
2 stock cubes (lamb or beef)
3 tbsp hot water
1 tin coconut milk
1 star anise
2 pieces fresh or dried galangal or ginger
soy sauce to taste
(1 small chilli if you like it spicy)
Heat the oven to 180 degrees. Peel and chop the onion. Peel and chop the squash into largish pieces, discarding the seeds. Disolve the stock in the hot water. Mix all the ingredients apart from the soy in a large casserole dish with a lid.
Bake in the oven for around 1 1/2 to 2 hours, stirring every half an hour or so. The squash will fall apart to create a thick rich gravy and the meat should be completely tender (when you check it, take a piece out and leave for a couple of minutes to rest before tasting). Add soy to taste and serve in bowls with basmati or thai fragrant rice.
This is a rich and fragrant stew with a good gravy. The star anise and coconut flavours wafting from the oven while it cooks ensure that everyone is starving by the time it emerges. I made this tonight (without the chilli) and the toddler had triple helpings. Definitely worth the grappling with a raw Kuri.