Rendang is a hugely popular dish in Malaysia and Indonesia. In this version, the beef is slowly cooked in coconut milk with lots of fragrant spices and aromatics until dry and caramelised, which results in incredibly tender meat and a delicious flavour. Alongside is a citrussy cucumber kerabu and a spicy chilli and tamarind condiment known as sambal asam.

RENDANG GROUND SPICES: coriander, Kashmiri chilli, cumin, fennel, turmeric, cassia, lemongrass, lime leaf, nutmeg, tamarind (tamarind and cornstarch)
SAMBAL ASAM GROUND SPICES: chilli, Kashmiri chilli, tamarind (tamarind and cornstarch), cumin, guajillo chilli
RENDANG WHOLE SPICES: lemongrass, lime leaf, cassia

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 800g diced beef
• 200g shallots or 1 large red onion -¾ roughly chopped, ¼ thinly sliced
• 4 cloves of garlic - roughly chopped
• Fresh ginger - roughly chopped to make 2 tsp
• 1 cucumber - deseeded and thinly sliced
• 10g bunch of coriander - roughly chopped
• 1 lime
• 25g desiccated coconut
• 400ml coconut milk (full fat is best)
• 35g sugar
• Rice to serve

• Blender
• Large lidded pan