Beef Rendang (Indonesian coconut milk based thick beef curry).

Ingredients

• To make the Indonesian spice paste.
• 2 large onions sliced fine
• 7 cloves of garlic
• 2-inch piece of ginger
• 5 green chillies split and deseeded
• 1/4 cup coconut milk
• 1/4 cup water to collect the remaining spice in the blender
• 1 tablespoon of galangal paste(substitute with laos powder vice versa-refer notes above)
• To make the rendang curry.
• A piece of Cinnamon(2-3 inch strip)
• 2 stems of lemongrass slightly bruised
• A sprig of curry leaves
• 3 teaspoon coriander powder
• 1 teaspoon turmeric
• 1 teaspoon of red chilli powder
• 2 cups of thick coconut milk
• Salt to season
• 1 kg beef cut into thick 2-inch cubes(top side, sirloin, large chunks of boneless beef cut into required size is preferable)
• 1/2 cup of tamarind juice (soak about 20g of tamarind in 1/2 cup of warm water and leave for about 10 minutes. Once it turns pulpy, strain the solids) If you use store-bought tamarind paste use about 2-3 tsp with 1/2 cup of warm water.

Instructions

1. 1

   Cut the beef against the grain into the required size, wash and drain all excess water. Set aside.

2. 2

   How to make the Indonesian spice paste.To your spice mixing blender, add onions(2 large), garlic(7 cloves), ginger(2-inch piece) and green chillies(5 split & deseeded) with 1/4 cup of coconut milk (add more if you find the blending is difficult ), blitz until you have a thick semi-wet paste of the spices.

3. 3

   Add a (1/4)cup water to the blender to collect all the remaining mix and pour it into the semi-wet paste. Combine well.

4. 4

   Cooking the easy rendang curry.I like to use my wok(amazon link given below)to make the easy Indonesian beef curry.

5. 5

   You can also use a large pot as well, I love that the wideness of the wok lets me combine ingredients and watch the whole cooking process as it happens while going about my usual chores.

6. 6

   Add the blended mixed paste to the wok, followed by cinnamon(1″ piece), curry leaves(a sprig), lemongrass(2 stems), galangal or laos powder(1 tbs, see notes on ingredients above), coriander powder(3 tsp-use my coriander recipe), turmeric (1 tsp), red chilli powder (1 tsp) and finally the coconut milk, combine well, season with salt and taste.

7. 7

   Add the chunks of beef to the coconut curry and cook over medium fire for 12-15 minutes.

8. 8

   Avoid using high heat to cook the beef curry.

9. 9

   You want the meat to slowly simmer and turn tender, if you try to rush the process you will end up with tougher meat. Should this happen, add 1 and 1/2 cups water and continue to cook until all the water is absorbed.

10. 10

    Once the Rendang curry is thick and slightly cooked down, add the tamarind and sugar, stir, taste, season with salt and continue to cook over the low-medium fire for another 12-15 minutes.

11. 11

    As you cook the Rendang beef curry, you will notice the gravy thickening, keep stirring while you taste as you don’t want the spices sticking to the pan and continue to cook down the beef curry.

12. 12

    Once you notice the oil separating from the coconut gravy, reduce heat to low, stir gently and let the beef slightly fry from the separating oil.

13. 13

    Once the Indonesian beef Rendang is cooked through serve warm with your favorite carbs.