Indonesian beef rendang
4 tbsp coconut oil
2 onions, chopped
5 cloves of garlic, crushed
4 tsp freshly grated ginger
1kg boneless beef chuck cut into cubes
1 tbsp sambal ulek (chilli paste)
½ tsp ground turmeric
2 tbsp ground coriander
1 tsp ground cumin
A pinch of ground cloves
A pinch of ground black pepper
2 tbsp brown sugar
1 tbsp tamarind paste
1 can coconut milk
Toasted coconut flakes, to serve
Fresh coriander, to serve
Crispy fried onions, to serve
Heat some of the oil in a pan over medium heat.
Add onion, garlic and ginger. Saute for a few minutes until golden.
Remove from the pan and set aside. Heat some of the remaining oil and brown the meat in batches. Remove each batch from the pan once done.
Return all the meat to the pan along with the onion mixture and add the sambal ulek, turmeric, coriander, cumin, cloves, pepper and sugar.
Stir-fry for two minutes, then add the tamarind, coconut milk and 100ml of water. Stir well and bring to the boil.
Reduce the heat to a simmer and cover with a lid. Simmer for about two hours or until the meat is tender.
This is quite a dry curry, so the sauce should be thick.
Top with coconut flakes, coriander and crispy onion rings. Finally, serve with rice, prawn crackers and extra chilli sauce.