Beef Rendang

Serves 4

3 hours

Ingredients

Beef 800g

Plain flour 2 tbsp

Onion 1

Lemongrass 4

Ginger, fresh 1.5 tbsp

Garlic 6 cloves

Galangaal paste 1.5 tbsp

Kaffir lime leaves 6

Star anise 6

Clove powder 1 tsp

Cinnamon sticks 4

Cardamom pods 8

Red Chillies 8-12 (depending on heat)

Coconut milk 2 400ml tins

Tamarind puree 2 tsp

Brown sugar 1 tbsp

Desiccated coconut 2 tbsp

Fish sauce 1 tbsp

Lime 1, juice of

Method

1. Dice the beef into cubes and toss in a bowl of flour with a tsp of salt and some ground pepper. In a large pan or le creuset brown the meat, then remove and set aside.

2. Preheat the oven to 150 c.

3. In the same pan, add some oil and fry the onions over a medium heat for 5 minutes. Add the galangaal, ginger, garlic, kaffir lime leaves, lemongrass and chillis, stir and fry for a further 2 minutes.

4. Add the meat back in and stir through, then add in the star anise, clove powder, cinnamon sticks, cardamom pods, tamarind puree, sugar, desiccated coconut and pour over the coconut milk.

5. Stir well and bring to a simmer. Once simmering put the lid on and place in the oven.

6. Stir the curry every 30 minutes to prevent any sticking- if it feels like its drying out at any point add a little water to loosen it.

7. Cook with the lid on for 2 hrs 15 minutes with the lid on, then remove the lid. Stir through the fish sauce and lime juice at this point then cook with the lid off for a further 15 minutes.

8. Serve with rice. Eat and enjoy!