Beef rendang - indonesian recipe

Ingredients

• 1.5 kg (3 libra) chuck steak
• 2 medium onions, roughly chopped
• 4 teaspoons crushed garlic
• 1 2/3 cups (410 ml) coconut milk
• 2 teaspoons ground coriander
• 1/2 teaspoon ground fennel
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cloves
• 4 red chillies, chopped
• 1 stem lemon grass (white part only) or 4 strips lemond rind
• 1 tablespoon lemon juice
• 2 teaspoons grated palm sugar or soft brown sugar

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Preparation

• Trim the meat of any fat and sinew, and cut it evenly into small (about 3 cm or 1 1/4 inches) cubes.
• Place the onion and garlic in a food processor and process until smooth, adding water if necessary.
• Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occassionally, until the milk has reduced by half and the oil has seperated out. Do not allow the milk to brown.
• Add the coriander, fennel, cumin and cloves and stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour.
• Add the onion mixture, chilli, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick.
• Stir frequently to prevent ctaching on the bottom of the pan. Continue cooking until the oil from the coconut milk begins th emerge again, letting the curry develop colour and flavour.
• The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.