Malaysian Beef Rendang

This dish has a unique flavour, and by varying the amounts of sugar and chillies, a whole range of effects can be produced. Serve over rice.

Ingredients

• 2 cups shredded coconut
• 100g shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 15 dried red chillies, roughly chopped
• 5 slices fresh ginger root, roughly chopped
• 5 lemon grass stalks, whites only, roughly chopped
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 1 pinch grated nutmeg
• 1 tablespoon vegetable oil
• 625g beef stew meat, cut into 2.5cm cubes
• 1½ tablespoons white sugar
• 5 whole cloves
• 1 cinnamon stick
• 1 2/3 cups (420ml) coconut milk
• 220ml water
• salt to taste

Preparation method

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
   
2. Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste. 
3. Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
4. Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.
   

Nutrition

• Energy 2735.08kJ
• Protein 22.3g
• Total Carbs 25.1g
• Fibre 7.6g
• Sugars 7.6g
• Total Fat 54.5g
• Saturated Fat 37.4g
• Salt 148.7mg