Beef rendang

• vegetable oil↗3 tbsp tbsp
• beef↗2kg kg

  shin or skirt, cut into bite‑sized cubes

• lemongrass2

  stalks, bashed (see 'Tip' for how to prepare)

• cans coconut milk↗2 x 400ml ml
• desiccated coconut↗4 tbsp tbsp
• kaffir lime leaves2

  torn

• chicken stock↗1 ½ tbsp tbsp

  powder (we used one from an Asian supermarket)

• tamarind paste2 tbsp tbsp
• golden caster sugar↗1 tsp tsp
• salt↗¼ tsp tsp
• dry chillies15
• baby shallots↗6-8

  6‑8

• ginger↗thumb-sized piece

  chopped

• galangal↗thumb-sized piece

  peeled and chopped (use ginger if you can’t find it)

• lemongrass3

  stalks, chopped

• oil2 tbsp
• mustard seeds2 tsp
• turmeric↗2 tsp
• curry leaves↗10

  (optional)

• jasmine rice↗700g
• chicken stock↗2 tsp

  powder

Step-by-step instructions

1. 1

   For the paste, soak the dry chilies in boiling water for 15 min. Drain, discard the seeds and blend them with the remaining paste ingredients in a small food processor until smooth.

2. 2

   Heat the oil in a wok or a heavy‑bottomed, flame‑proof casserole. Fry the paste for 5 min until fragrant. Add the beef and the lemongrass and stir well. When the beef begins to lose its pink colour, add the coconut milk and 250 ml water. Bring to the boil, then reduce to a gentle simmer, uncovered, stirring occasionally (more often toward the end) to prevent sticking.

3. 3

   Meanwhile, toast the desiccated coconut in a dry pan over low heat for 5‑7 min until golden. Set aside to cool. Pulse it in a blender to a coarse crumb – not too fine – and set aside.

4. 4

   After 2 h, add the toasted coconut, kaffir‑lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pot. Simmer another 30 min. The oil will begin to separate; the dish is ready when the meat is tender and almost falling apart.

5. 5

   To make the turmeric rice, heat oil in a heavy‑bottomed saucepan, add mustard seeds and wait until they pop. Stir in turmeric, curry leaves (if using) and the rice, then add the chicken stock and 1 L water. Bring to the boil, lower to the lowest simmer, cover and cook for 5 min. Remove from the heat, keep the lid on and let steam for 25 min.