Beef rendang

You must scatter over toasted coconut flakes and serve with steamed jasmine rice.
 
recipe, beef,dinner

Recipe from: 5 April 2016
Preparation time: 10 min
Cooking time: 1h 15 min
 
 

Ingredients

 
  • CURRY PASTE:
  • 2
    spring onions, chopped
  • 4
    cm
    piece of ginger, grated
  • 3
    cloves
    garlic, crushed
  • 1
    tsp
    ground cloves
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    turmeric
  • 1
    red chilli, chopped
  • 2
    Tbs
    fresh coriander
  • 1
    Tbs
    oil
  • CURRY:
  • 2
    Tbs
    oil
  • 600
    g
    boneless beef shin, cubed
  • 1x 400
    ml
    tin coconut milk
  • 1/2
    cup
    beef stock
  • 4
    lime leaves
  • 1
    Tbs
    brown sugar
  • Juice of 1 lime
  • Sea salt
  • 1/2
    cup
    toasted coconut flakes
Servings: Change Serving
 
 

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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Read more on: dinner  |  recipe  |  beef
 

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