Make spectacular family meals quickly and easily with our new One Pot Wonder packs - BIG taste, little effort!
Rendang was originally invented as a way of preserving meat in the tropical climate of West Sumatra, Indonesia. In this dry version of the dish the beef is cooked in coconut milk until all the liquid evaporates and it starts to caramelise, resulting in a sweet and spicy curry containing incredibly tender meat.
Adding a dessert blend? We'll email you the recipe once you've ordered!
Allergens are listed in CAPITALS: coriander, Kashmiri chilli, cumin, fennel, turmeric, cassia, lemongrass, kaffir lime leaf, nutmeg, tamarind (tamarind, cornstarch), star anise, garlic, ginger May contain traces of celery, mustard and sesame
800g diced beef or root veg for a veg version
150g shallots or 1 medium red onion
25g desiccated coconut
400ml full fat coconut milk
2 tbsp sugar
Rice and sliced cucumber to serve
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