SUMATRAN BEEF RENDANG

Sumatran Beef Rendang image

Number Of Ingredients 19

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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

Steps:

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.