The list of ingredients may be long, but this much-loved South-East Asian curry is simple to prepare.
Ingredients
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2 large banana shallots, roughly chopped
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5cm/2in piece fresh root ginger, peeled, roughly chopped
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2 lemongrass stalks, tough outer leaves discarded, core roughly chopped
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3 lime leaves, roughly chopped
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6 garlic cloves, peeled, roughly chopped
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4 long red chillies, roughly chopped
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1kg/2lb 4oz stewing beef, cut into cubes
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1-2 small dried chillies, to taste
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1 tbsp rapeseed oil
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5 cardamom pods, lightly crushed
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2 cinnamon sticks
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1 tbsp ground cumin
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1 tbsp ground coriander
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1 x 400ml tin coconut milk
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200ml/7fl oz beef stock
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1 tbsp fish sauce
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1 tbsp palm sugar
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2 tbsp tamarind paste
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2 limes, juice only
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salt and freshly ground black pepper
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boiled jasmine rice, to serve
Preparation method
- Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.
- Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.
- Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.
- Add the marinated beef and stir well to coat it in the spices.
- Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.
- Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.
- Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.
- Serve the beef rendang with jasmine rice.
Source: https://www.bbc.co.uk
