My Rendang Beef Curry

Rendang is considered a "dry" curry, which means

the sauce is simmered down to a minimum.

 This causes the sauce to stick to the meat, making this dish one of the most flavorful curries I have ever eaten.

The wide variety of spices make it extremely healthy and abundant in flavour.

Don't be put off by the large list of ingredients for the paste: put them in the food processor and pulse!

Ingredients (Serves 3 to 4)

Rendang Paste
1 Salad Onion, roughly chopped
3 Garlic Cloves, peeled        
1 Tbsp Ginger, grated
3 Large Red chillies, seeds removed, roughly chopped (change according to your taste)
1 Lemongrass Stalk, white part only, roughly chopped
1 Tbsp Rice Bran Oil (or your oil of choice)
1 Tbsp Ground Cumin Seeds
1 Tbsp Ground Coriander Seeds
1 Tsp Tumeric

1 kg Beef, diced
300ml Coconut Milk (I use Lite)
1 Cinnamon Stick
2 Tsps Lime Juice
1 Tsp Brown Sugar

 Jasmine Rice and Steamed Broccolini, to serve



METHOD

Combine the onions, garlic, ginger, chillies, lemongrass, cumin, coriander and tumeric in a food processor and pulse to a paste.

Heat the oil in a large heavy-based saucepan over a medium heat.

Add the paste, stirring, for 2 minutes or until fragrant.

Add the beef and cook for 2 minutes, or until seared.

Pour in the coconut milk and 200ml water, then add the cinnamon, lime juice, sugar and salt. Stir to combine well. (Keep reserved coconut milk, just in case the curry reduces too quickly - you can add some more)

Simmer uncovered for 2 hours, stirring occasionally. The curry is ready when the liquid has reduced and thickened and the meat is tender and falling apart.

Serve the beef rendang immediately with rice and steamed greens.