Dry Beef Rendang Curry

Rendang is normally made from beef slowly cooked in coconut milk and spices for several hours until almost all the liquid evaporates which allows the meat to absorb the full flavour of the condiments. The cooking process changes from boiling to frying as the liquid evaporates and the slow cooking process allows the meat to absorb all the spices. The dishmay include ginger, galangal, turmeric leaf, lemon grass and chillies.

Ingredients serve 4-6

1000 g chuck or skirt steak cubed

2 onions chopped (250g)

4 cloves garlic crushed

5 red chillies, seeded

1 tbls grated fresh ginger

2 cups coconut milk

1 tbls oil

½ tsp sea salt

1 tbls ground coriander

1 tbls ground cumin

1 tsp turmeric

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp chili powder

1 large strip lemon rind

1 tbls lemon juice

1 tbls soft brown sugar

1 tsp tamarind concentrate

Method

Place the onion, garlic, chilies, ginger and 2 tbls coconut milk in a food processor and grind until mixture forms a paste. Heat oil in a pan; add paste, salt, coriander, cumin, turmeric, cinnamon, cloves, chili powder, rind, meat cubes and remaining coconut milk; stir until meat is well coated with spice mixture. Bring to the boil and simmer over low heat, stirring occasionally, for approx. 1½ hours or until meat is tender and the mixture is almost dry. Add lemon juice, sugar and tamarind and stir until heated through, Serve with steamed rice.

Note: This recipe produces a dry curry which does not have much liquid and if you prefer more sauce add another 2 cups coconut milk or cook in a slow cooker. The spicy flavours are absorbed by the meat as it cooks and tastes particularly good if it is served the day after it is made.