Serving: 15
This is a fantastic curry recipe, it has a very mellow and has a fantastic flavor but it is not a hot curry. It has a very interesting history and has been made in Indonesia for more than 500 years.
Ingredients for Beef Rendang
6Ib Blade or chuck steak, cut into ½ inch pieces
4 x 13.5 floz Canned Coconut milk
2 oz Light soft brown sugar
1 oz Tamarind paste
Salt
Dried Spices
5 tbsp Coriander seeds
3 tsp Cumin seeds
1 Cinnamon stick
1 Clove
Ingredients for the Paste:
4 Red chili
2oz Fresh ginger, peeled
8 coves Garlic clove finely chopped
2 Onion roughly chopped
1 tsp Turmeric
Instructions
- For the dry spices toast the seeds in a dry frying pan and then grind to a fine powder.
- Put the ginger, garlic, onion, chili and turmeric in a food processor and blend to a smooth paste.
- Sear the meat in a heavy bottomed pan then tip the paste in and cook out for 2-3 minutes.
- Now add the ground spices and cook for 30 seconds.
- Add tamarind, coconut milk, sugar and a pinch of salt.
- Bring to a simmer and place lid on pan and cook for about 1-1 ½ hours in an oven set at 280°F stirring now and then.
- Stir more frequently towards the end of cooking as the sauce becomes concentrated to stop it sticking.
Notes
This is a super easy dish and should probably be made the day before it is needed. You can change the meat to almost anything including fish and prawns it also works well with chunky vegetables.
The curry will keep fresh for 72 hours and should be cooled quickly once made.
The curry will freeze well in a Ziploc bag and should be defrosted in the fridge overnight.
