Chilli beef rendang

1. 1

   Blend the shallots, ginger, lemongrass, lime leaves, garlic, red chillies and 5 tablespoons water to a paste in a food processor. Scoop the mixture out into a large bowl and add the beef, mixing well until the meat is coated in the paste. Cover and set aside to marinate for at least 2 hours, and preferably overnight in the fridge.

2. 2

   Put the dried chillies into a bowl and cover with boiling water from the kettle. Set aside for 30 minutes to soften.

3. 3

   Heat the oil in a casserole over a medium heat. Add the cardamom, star anise, cinnamon, ground cumin and ground coriander and stir the spices into the oil until fragrant.

4. 4

   Add the marinated beef and stir well to coat it in the spices.

5. 5

   Add all of the remaining ingredients except the lime juice (and the rice) and bring the mixture to the boil. Reduce the heat until the mixture is simmering.

6. 6

   Drain the dried chillies, reserving the soaking water, and chop them finely. Add the chillies and 50ml/2fl oz of the soaking water to the casserole and stir well. Cover with a lid and simmer for 2 hours, or until the beef is tender.

7. 7

   Remove the lid and stir the curry, then simmer for a further 15-20 minutes, or until the sauce has thickened. Stir in the lime juice and season, to taste, with salt and freshly ground black pepper.

8. 8

   Serve the beef rendang with jasmine rice.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.