Malaysian beef rendang

I cooked beef rendang on Sunday and we ate it for dinner the next night. Like all curries, the rendang really benefited from having "rested" for a day before eating as the flavours were particularly intense.

Serves 2-4 (depending on appetite and number of other courses!)

Process the following ingredients in a food processor:

• 1 red onion, coarsely chopped
• 6 cloves of garlic, coarsely chopped
• 2.5 inches ginger, coarsely chopped
• 1 stick of lemongrass, coarsely chopped
• 8 kaffir lime leaves, shredded
• 2-3 tablespoons of vegetable oil
• 1 heaped teaspoon of turmeric
• 0.5 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 2 teaspoons of red chilli flakes or 3 red chillies, diced

Then add this spice mixture to a heavy bottomed saucepan and fry. After a few minutes add:
1.5lb diced stewing steak

Fry until the meat is lightly browned and coated with the spice mixture then stir in the following:

• Grated flesh of half a coconut
• 165ml coconut milk
• A little water so mixture does not dry during simmering
• Salt to taste

Bring the mixture to the boil then simmer for 1.5-2 hours on low. Serve with rice.

Sorry, no photos. I need to get back into taking photos of anything other than my daughter ;-)