Beef Rendang

• 4 shallots, roughly chopped
• 2cm chopped fresh ginger
• 2cm chopped galangal (or another tbsp of the above)
• 3-4 cloves garlic
• 2 lemongrass stalk, tough outer layer removed and roughly chopped
• 1 tsp turmeric
• 3 long red chillies
• 1 birds eye chillie
• 2 tbsp coconut oil
• 1 cinnamon stick
• 4 cardamom pods
• 650g/1lb 7oz braising steak or shin, cut into 2cm/1inch cubes
• 4 kaffir lime leaves
• zest of a kaffir lime or lime
• 400ml/14fl oz coconut milk
• 1 tbsp of tamarind paste or juice of a lime
• cup of water
• coriander sprigs to garnish

1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass (white bits), turmeric and chillies into a food processor. Blend to form a smooth purée.
2. Brown beef and set aside to one side
3. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. You won’t need all the paste, add approx 2 tablespoons or to taste & you can freeze the rest
4. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half & a few stalks of lemongrass and cook for another minute then add the meat.
5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest. Add in water
6. Season with salt, stir well then reduce to a simmer.
7. Cook for until meat falls apart, stirring occasionally during this time. The meat should be really tender and the sauce really reduced and rich.
8. Finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.

bon appetit