Beef Rendang

Introduction & method

Beef rendang is very popular in Indonesia, Malaysia, Singapore and other south-east Asian states, and there are many variations on it. This one is closely based on the recipe in 'One Pot', the new cookbook by Dan Toombs aka The Curry Guy.

Make Rendang Paste

If you prefer to buy ready-made paste, do so. If you enjoy a bit more work when you're cooking, do this. Soak the dried chillies in water for 20 minutes. Smash, roughly chop or slice the paste ingredients as appropriate. Put them all in a blender and add the water from the chillies. Whizz to a smooth-ish paste.

Prep the Coconut

You may be able to buy ready-made toasted coconut flakes - kerisik. If you can't find ready-made, use dried coconut flakes. Break them into small slivers and toast them in a dry pan, being careful not to burn them.

Make the Curry

Heat the oil in a large heavy-bottomed pot, wok, frying pan or casserole. When hot, stir in the whole spices and let them infuse for about 30 seconds. Add the rendang paste and cook for a minute. Add the beef and get it browned all over - if you are using steak you'll need to cut it into chunks first. Thinly slice the lemongrass and add that. Cook for about 5 minutes then add the coconut milk and water. If the liquid doesn't cover everything, add more water. Stir in the tamarind, the toasted coconut, the sugar and the torn-up lime leaves. Simmer for 90 minutes, or until the beef is very tender. Add salt and more sugar if required.