Although its origins are in Indonesia, rendang has such a prominent place in the culture of neighbouring Malaysia that it’s hailed there as a national dish. What sets it apart from an Indian curry is its thick sauce, reduced until caramelised so that it coats the meat with an aromatic and incredibly delicious flavour.

RENDANG BLEND (1 portion = 2 tbsp): coriander, turmeric, lime leaf, tamarind (tamarind and cornstarch), Kashmiri chilli, chilli, onion, ginger, lemongrass, cumin, galangal, garlic, brown MUSTARD

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Rendang Recipe:

PREP 20 mins
COOK 2 hrs 15 mins
HEAT 2
Serves 4

You Need:

800g diced beef or use tinned jackfruit in water for a veg/vegan version
1 onion - roughly chopped
1 clove of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
1 lemongrass stalk (optional) - thinly sliced
1 lime
400ml full fat coconut milk
30g desiccated coconut plus extra to serve
1 tbsp sugar
Rice to serve
1 portion of RENDANG BLEND

Method:

Toast 30g desiccated coconut in a dry pan, stirring regularly, for 2 minutes or until golden-brown
Fry the beef in 2 tbsp oil, stirring occasionally, for 10 minutes or until brown around the edges
Blend the onion, garlic, ginger, lemongrass (if using), coconut milk, toasted desiccated coconut, sugar, RENDANG BLEND and 1 tsp salt to a smooth sauce
Add the sauce to the beef then cover and simmer, stirring regularly, for 1 ½ hours. Remove the lid and simmer uncovered for a further 30 minutes or until the beef is tender (it may take longer, supermarket beef can be really tough!) and all of the liquid has evaporated from the pan leaving chunks of beef coated in a thick paste that are starting to catch and caramelise on the bottom of the pan (adding a splash of water if the pan dries out before the beef is tender)
15 minutes before the curry is ready cook the rice
Stir in the juice of ½ the lime and 100ml water to make a thick sauce, sprinkle over a small handful of desiccated coconut, then serve with the rice on the side and the remaining ½ lime cut into wedges to squeeze over at the table

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