Beef
Rendang
A
caramelised beef curry; Sumatra is where this dish was created. It is now a favourite of Malaysia, Thailand and Singapore. This is my own version of this delicious curry.
Serves 6 to 8 persons
Ingredients
1½ kgs/
3 ¼ lb of beef; in 2 inch chunks
½ cup of coconut cream; in a bar
2 cups
fried crushed onion
8
cloves garlic chopped
4 red
chillies finely chopped
2"
piece of ginger finely grated
1 stick
bruised lemon grass
1 tsp corriander powder
1 tsp
cumin powder
3/4 tsp
turmeric powder
1 bay
leaf
3
kaffir lime leaves
salt
2½ cups
meat stock
800 ml
coconut milk
½ lemon
Condiments
to serve:
Lemon
wedges
Red
chillie flakes
Parathas
or Chapatis
Melt
the coconut cream in a wide pan, low fire till golden and creamy. Saute together the onion, garlic, chillies, lemon grass and coriander, cumin and
turmeric; fry this for a minute or two.
Add the
bay leaf. Kaffir lime leaves and the salt. Add the meat, fry it till browned.
Pour in
the coconut milk; bring it to a boil and add the stock. Cover and cook on a low flame until the gravy
thickens and meat is very tender. This should take 2 hours. Stir every 15
minutes.
Squeeze the juice of ½ a lemon. Serve with Chillie
flakes, lemon wedges and paratha or chapatis.
Tips
Use the muscle part of the beef which is the butt cheek. Ask your butcher for this. It cooks well, remains moist and soft and tastes delicious.
For more delicious recipes click on
Niloufer`s Kitchen: Quick and Easy
For best home made stocks and broths click
Niloufer`s Kitchen: Soups
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