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Beef rendang

Beef rendang

Serving size: Serves 4-6
Cuisine type: Indonesian, Malaysian
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Beef, Spicy

INGREDIENTS

6 long dried red chillies, split open and seeds removed
2 red onions, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 tablespoon chopped galangal
1 stalk lemongrass, outer leaves and removed and chopped
1 cup fine desiccated coconut
2 tablespoons vegetable oil
4 cardamom pods, bruised
1 stick cinnamon
3 tablespoons curry powder
1kg chuck steak, trimmed cut into 3cm cubes (gravy beef, shin beef or topside)
400ml coconut milk
½ cup water
4 kaffir lime leaves, torn
1 teaspoon salt
juice of one lime
METHOD

Place chillies into a bowl and pour over enough boiling water to cover. Stand 5 minutes or until chillies have softened.

Drain and reserve water; coarsely chop chilli and place in a food processor along with garlic, ginger, galangal, lemongrass and a little of the soaking water.
Process until it forms a smooth paste.

Heat a frying pan over medium heat and add coconut; toast, shaking pan frequently until coconut becomes a deep golden colour; remove and cool.

Heat oil in a wok over medium high heat; add cardamom and cinnamon; cook 1-2 minutes. Add paste to wok and cook, stirring for 5 minutes. Add curry powder and cook a further 5 minutes.

Stir in meat, coconut milk, water, lime leaves and coconut and bring to the boil.
Reduce heat and simmer 1 -1½ hours or until the meat is tender.
Add more water if curry is too dry.

Season with salt and stir through lime juice. Serve with basmati rice.

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