Beef rendang
It is believed that beef rendang, and other rendangs for that matter, have Indian origins because of the cooking process and spices used. Indian merchants brought the recipe to Indonesia and there it was adjusted to local taste using local ingredients. Ginger was probably originally added instead of galangal, and in some beef rendang recipes it still is. Modern-day rendang originated in West Sumatra by the Minangkabau people. Originally it was prepared to take on long journeys, as the spices and salt helped preserve the curry.
To toast the grated coconut, simply pour it into a pan and dry-fry over a medium–high heat until light golden brown. You can also purchase toasted grated coconut, which is called kerisik.
Next up, try Dan's recipe for lamb achari from Curry Guy One Pot.
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Ingredients
Serves 4
For the paste
For the curry
Method
Step 1
Start by preparing the rendang paste. Place all of the ingredients in a blender and blend to a paste. You can add a little water to assist with blending. Set aside until ready to use.
Step 2
To make the curry, heat the oil in a clay pot, wok or large pan over a medium–high heat. When visibly hot, stir in the whole spices and allow to infuse into the hot oil for about 30 seconds.
Step 3
Stir in the prepared rendang paste and fry for about a minute to cook out the rawness.
Step 4
Now add the thinly sliced lemongrass and the beef and stir well to combine. Fry for about 5 minutes to brown and then add the coconut milk and enough water to cover. I usually add about 250ml (1 cup) of water and then top it up during cooking as required.
Step 5
Stir in the tamarind paste, toasted coconut (kerisik), sugar and lime leaves and allow to simmer for 60–90 minutes, depending on the cut of beef you use. Don’t rush this, as you want the meat to be deliciously tender before serving. When cooked, season with salt to taste and add more sugar if you want, also to taste. Serve garnished with the sliced spur chillies and spring onions (scallions).
