Source: Chilli beef rendang
Servings 6 people
- 2 banna shallots roughly chopped
- 5 cm ginger peeled, roughly chopped
- 2 stalks lemongrass tough outer leaves discarded, core roughly chopped
- 3 lime leaves roughly chopped
- 6 cloves garlic peeled, roughly chopped
- 4 red chillies roughly chopped
- 1 kg beef shin cut into cubes
- 2 dried chillies
- 1 tbsp rapeseed oil
- 5 pods cardamon lightly crushed
- 3 star anise
- 2 sticks cinnamon
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 400 ml coconut milk
- 200 ml beef stock
- 1 tbsp fish sauce
- 1 tbsp plam sugar
- 2 tbsp tamarind paste
- 2 limes juiced
- 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.