malay beef rendang

Rendang is originally from Indonesia where fresh meat is cooked in coconut milk and
aromatics until dry and almost caramelised, at which point the dish can be stored safely
for several weeks if necessary. This delicious
Malay version gives a more familiar curry sauce, rich with coconut milk, dried spices and the fragrant South-East Asian aromatics of lemongrass and lime leaves.

You Need:2 medium onions
2 cloves of garlic
A small piece of ginger
Dark soy sauce
Sugar
450g of diced beef
1 x 400ml tin of full fat coconut milk
400g / 4-5 medium waxy potatoes
Rice for 4 and a vegetable salad to serve (optional)

kit contents:RENDANG GROUND SPICES: ground coriander, ground cumin, ground lemongrass, ground fennel, turmeric, galangal, ground
cassia, kashmiri chilli, ground white pepper, ground black cardamon, ground lime leaves, shrimp powder (dried shrimp, salt, cornflour) RENDANG WHOLE SPICES: black cardamon, long chillies, cassia quill, lemongrass stalks, lime leaves

preparation time: 20 minutes plus 1 1/2 hours cooking time

heat rating: 2/5

good with: coconut & coriander chutney

equipment needed:

serves: 4