Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
From Saturday Kitchen
Ingredients
For the curry paste
- 5 shallots, chopped
- knob fresh root ginger or galangal, peeled and chopped
- 2 lemongrass stalks, chopped
- 6 garlic cloves, chopped
- 10 dried chillies, rehydrated in warm water
For the beef rendang
- 4 tbsp vegetable oil
- 1 cinnamon stick
- 2 star anise
- 4 cardamom pods, smashed
- 3 cloves
- 2 lemongrass stalks, smashed
- 1kg/2lb 4oz beef shin, diced
- 400ml tin coconut milk
- 200g/7oz plain yoghurt
- 1 tbsp tamarind paste
- 6 kaffir lime leaves, shredded
- 50g/1¾oz palm sugar
- 50g/1¾oz coconut flakes, toasted
To garnish
- ½ cucumber, chopped
- 1 red chilli, chopped
Method
-
To make the paste, blend all the ingredients together in a food processor until smooth.
-
To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve.