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.

Creme Brulee

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


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


  1. For the dry spices toast the seeds in a dry frying pan and then grind to a fine powder.
  2. Put the ginger, garlic, onion, chili and turmeric in a food processor and blend to a smooth paste.
  3. Sear the meat in a heavy bottomed pan then tip the paste in and cook out for 2-3 minutes.
  4. Now add the ground spices and cook for 30 seconds.
  5. Add tamarind, coconut milk, sugar and a pinch of salt.
  6. 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.
  7. Stir more frequently towards the end of cooking as the sauce becomes concentrated to stop it sticking.


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.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust