Sumatran Beef Rendang Recipe

Ingredients

170 g Red Chilli

90 g Thai Shallots

40 g Garlic

4 stalks Bruised Lemon Grass

12 g Candlenuts

12 g Galangal

12 g Salt

8 g Turmeric Powder

2 tablespoons Tamarind

4 pieces Lime Leaf

1 teaspoon palm sugar

1 teaspoon ground coriander

1 teaspoon toasted cumin seeds (ground)

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

2 pieces cardamom pods

1/2 teaspoon ground fennel

1.6 kg Shin or Braising Steak cut into 2cm cubes

1600 milliliters coconut milk

Blend all the ingredients into a paste except the palm sugar, lime leaf, lemon grass and cardamom. You may need to add a little water to the blender.

Put the paste into a wide based pan and fry the paste gently in 1 tbsp of oil

Add the coconut milk, lemon grass stalks, lime leaves and cardamom, and bring to the boil continuing to stir from time to time

Add the beef and simmer uncovered until the coconut milk has significantly reduced and thickened. The oils should start to separate

Add the palm sugar and continue to cook until the coconut milk has almost gone.

Season to taste and serve with steamed white rice.