Beef rendang

4 servings Prep: 10 mins, Cooking: 1 hr 15 mins
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You must scatter over toasted coconut flakes and serve with steamed jasmine rice.

By Food24 May 04 2015
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Ingredients (18)

CURRY PASTE:
2 spring onion — chopped
4 cm fresh ginger — grated
3 cloves garlic — cloves, crushed
1 tsp cloves — ground
1 tsp cinnamon — ground
1 tsp turmeric
1 red chilli — chopped
2 Tbs fresh coriander
1 Tbs oil
CURRY:
2 Tbs oil
600 g beef — shin, cubed
1x 400 ml coconut milk — tinned
1/2 cup stock — beef
4 lime leaves
1 Tbs brown sugar
limes — juice only
sea salt
1/2 cup coconut — flakes, toasted
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Method:

Blend together paste ingredients.

Heat oil in a pan and brown beef cubes. Remove and set aside.

Fry the curry paste for 2–3 minutes over a low heat then return beef cubes to the pan and coat well with the spice mix. Pour over coconut milk and stock, and add lime leaves. Simmer over a low heat for 1 hour, or until the sauce thickens and the flavours intensify.

Season with sugar, lime juice and salt.

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