This beef curry is served with fragrant turmeric rice and a coconut sambal for that fresh, fragrant and authentic feel.
Ingredients
Turmeric rice
Coconut sambal
Method
1.
Process shallots, garlic, chilli, ginger, lemon grass and tamarind until smooth.
2.
Heat coconut oil a large heavy-based saucepan over medium heat, add paste; cook, stirring for 3 minutes, or until fragrant.
3.
Add beef to pan with enough of the water to completely cover beef; bring to the boil. Reduce heat; simmer, uncovered, for 2½ hours. Liquid will slowly evaporate and beef will become very tender. Add more water during cooking if necessary. Shred beef with two forks.
4.
Make turmeric rice: Heat coconut oil in a medium saucepan over high heat, add rice, seeds and turmeric; cook, stirring, for 1 minute to coat rice well. Add stock; bring to the boil. Cover with a firm fitting lid; reduce heat to low, simmer for 12 minutes or until tunnels appear on surface of rice. Remove from heat; stand, covered, for 10 minutes. Fluff grains with a fork.
5.
Make coconut sambal: Combine ingredients in a small bowl.
6.
Serve curry topped with yoghurt, chilli and coriander, along with turmeric rice and coconut sambal.
To save time buy ready made rendang paste, available from the Asian section of most supermarkets.
