This beef curry is an authentic dish flavour-packed with red chilli, lemongrass, ginger and tamarind. Served with a fragrant tumeric rice and a coconut sambal for that fresh, fragrant and authentic feel.
How to cook rice
Boiling
This method keeps the grains separate, but can taste a little watery. Bring a large saucepan of slightly salted water to the boil. Add rice, stir once, then boil gently, uncovered, for about 8 minutes. The rice should be tender but not mushy. Drain before serving.
Absorption
By using an exact quantity of water, cooking rice using the absorption method (also sometimes called steaming) retains the flavour of the rice. Rinse rice in a sieve under cold running water, running your fingers through the rice to help dislodge the surface starch until the water runs clear. For 1½ cups (300g) uncooked white or brown rice, bring 3 cups (750ml) water for white rice or 3½ cups (875ml) for brown rice to the boil. Add a pinch of salt, then the rice. Return to the boil; cover with a lid. Reduce heat to very low. Cook white rice for 10 minutes and brown rice for 30 minutes. Remove from heat; stand covered for 10 minutes. Fluff with a fork. The pan must have a tight-fitting lid for this method to work. If the lid is loose, seal the saucepan with foil or wrap the lid in a tea towel to prevent the steam from escaping.
Microwave
Place 1½ cups (300g) of rinsed white rice in a medium microwave-safe dish. Pour over 2 cups (500ml) of cold water and a pinch of salt. Cover and cook on HIGH (100% power) for 12 minutes. Stand covered for 5 minutes before serving.
Ingredients
Method
Process shallots, garlic, chilli, ginger, lemon grass and tamarind until smooth.
Heat coconut oil a large heavy-based saucepan over medium heat, add paste; cook, stirring for 3 minutes, or until fragrant.
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.
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.
Make coconut sambal: Combine ingredients in a small bowl.
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.
Note
