Rendang (dry meat curry)

Ideas
8 servings
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Beef

By Food24 November 03 2009
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Ingredients (18)

1.00 kg beef — stewing, boneless bolo or chuck
1.00 onion — medium, finely sliced
1.00 onion — grated
2.00 garlic — cloves, crushed
15.00 ml fresh ginger — grated
45.00 ml peanut oil
1.00 cinnamon — small stick
4.00 cloves
15.00 ml coriander — ground
5.00 ml cumin — ground
5.00 ml black pepper — freshly ground
5.00 ml dried chilli — crushed
2.00 ml fennel — ground
2.00 ml ginger — ground
45.00 ml desiccated coconut — toasted
1.00 Litres coconut milk
10.00 ml salt
60.00 ml tamarind — liquid
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Method:

1. Cut meat into large cubes. Blend the grated onion with the garlic and fresh ginger, adding 30 ml of the coconut to make a paste.
2. Put the meat into a bowl, mix well with paste and set aside.
3. In a large saucepan heat oil and fry sliced onion and stick cinnamon and cloves, stirring occasionally, until onion is soft and starts to turn golden.
4. Add the meat and fry until meat changes colour. Add ground spices, chilli, coconut and coconut milk and salt. Stir while bringing to the boil and continue stirring for about 10 minutes. Simmer uncovered until meat is almost tender.
5. Add tamarind liquid, stir well and simmer until liquid has almost evaporated and oil separates.
6. Place in serving dish and garnish.
Serves 8.



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