Mild beef rendang recipe
Ingredients
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chillies, deseeded (if you prefer a milder curry) and roughly chopped
2 tbsp vegetable oil
1 tsp yogurt
1 tsp ground turmeric
1 tsp chilli powder
1½tsp ground coriander seeds
1 kg (2 lb) braising steak, cubed
400 ml (1 4l oz) coconut milk
1 tsp garam masala
small bunch coriander, chopped
Dirctions
Heat the oil in a large saucepan and add the onion mixture. Gently fry for a couple of minutes. Add the yogurt, turmeric, chilli and ground coriander seeds, and fry for a further 2 minutes.
Add the beef and fry until it is coated with the onion/spice mixture and browned. Add the coconut milk, bring to the boil and then turn the heat down to a simmer. Simmer for 1½-2 hours, stirring from time to time. As the curry cooks, the sauce will reduce and thicken, and it is ready when there is just enough sauce left in the pan to coat the meat.
Add the garam masala and chopped fresh coriander. Season with salt to taste and serve.
EmoticonEmoticon