Rendang (dry meat curry)

Recipe from: 9/1/1996 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • 1
    kg
    stewing beef (boneless bolo or chuck)
  • 1
    medium onion, finely sliced
  • 1
    medium onion, grated
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh ginger, grated
  • 45
    ml
    peanut oil
  • 1
    small stick cinnamon
  • 4
    cloves
  • 15
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 5
    ml
    freshly ground black pepper
  • 5
    ml
    crushed dried chilli (or more to taste)
  • 2
    ml
    ground fennel
  • 2
    ml
    ground ginger
  • 45
    ml
    desiccated coconut, toasted
  • 1
    Litres
    coconut milk
  • 10
    ml
    salt
  • 60
    ml
    tamarind liquid
 

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.
 

Read more on: beef
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.