Beef Rendang

Originating in Indonesia and Malaysia, there are many, many different versions of this dish, with more variants from other Southeast Asian countries too, with recipes being tweaked as they have been passed down through the generations. This was the first time that I had cooked a properly authentic Southeast Asian curry and what a curry it was - super punchy and fragrant and very straightforward to cook. The curry insures a deep caramelisation of the spice paste before simmering away in coconut cream in the oven for several hours until the beef is succulent and tender and the curry itself has become richer and more aromatic.

Ingredients:

For the paste:

• 1 tbsp coriander seeds

• 1 tsp mustard seeds

• 1 tbsp black peppercorns

• 1 cinnamon stick

• 3 shallots

• 3 spring onions

• 2 lemongrass

• 2 red chillis

• Large thumb of ginger

• Large thumb of turmeric

• Large thumb or heaped tsp of galangal

For the curry:

• 1kg beef (stewing steak)

• 400ml coconut cream

• 2 tbsp ketjap manis

• 2 limes, zest and juice

Method:

1. Combine all of the curry paste ingredients in a food processor and blitz. Keep blitzing and adding oil until it comes together and forms a paste.

2. Cut the beef into bite-size chunks and brown in batches in a heavy based pan.

3. Remove the beef from the pan and add the curry paste. Cook on a medium heat for a few minutes until the paste starts to caramelise and is smelling more fragrant.

4. Add the coconut cream, ketjap manis and the zest and juice of two limes.

5. Return the meat to the sauce and pop in the oven for 3-4 hours at 120C until the beef is wonderfully tender. Check the seasoning and adjust to taste.