Beef Rendang

By Hester

Enjoy, can be made a day ahead.

Ingredients

• 1 1/2 kg beef chuck steaks
• 1 stem fresh lemongrass , chopped
• 2 small fresh red chilies , chopped
• 1 medium onion , chopped
• 3 cloves garlic , chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon vegetable oil
• 1 medium onion , thickly sliced,extra
• 3 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 8 fresh curry leaves
• 2 teaspoons brown sugar
• 1 (425 ml) can coconut cream
• 1 tablespoon lemon juice

Preparation

Step 1

Directions:

1 Cut beef into 3cm pieces.

2 Process lemongrass, chillies, onion, garlic and ginger until smooth.

3 Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.

4 Add lemongrass mixture, cook, stirring until fragrant.

5 Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.

6 Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.

7 Discard cinnamon, stick in juice.