Name: Rich Beef Rendang
Total time: 6 h
Yield: 6
Ingredients: [For the rendang curry paste]; 80g (3oz) toasted desiccated coconut; 1tbsp coriander seeds; 10 dried bird’s-eye chillies, soaked in hot water; 3 shallots, roughly chopped; 4 garlic cloves, peeled; 1tbsp galangal paste; Thumb-sized piece fresh ginger, peeled and roughly chopped; 1 heaped tsp ground turmeric; 2 stalks lemongrass, white part only, sliced; 6 kaffir lime leaves, stalks removed; 1tbsp dark brown sugar; 2tbsp vegetable oil; [For the curry]; 1tbsp vegetable oil; 1 cinnamon stick; 3-4 cardamom pods, crushed; 2 cloves; 3tbsp tamarind paste; 30g (1oz) dark brown sugar; 1.5kg (3lb) stewing beef; 800ml (27fl oz) coconut milk; 2tbsp fish sauce; Juice of 2 limes; Small bunch fresh coriander; Chopped red chilli, to garnish

VMG Recipes