Indonesian Rendang

Serves 6


Ingredients:

1.5kg chuck steak
2 medium onions, roughly chopped
4 tsp crushed garlic
1⅔ cup (410ml) coconut milk
2 tsp ground coriander
½ tsp ground fennel
2 tsp ground cumin
¼ tsp ground cloves
4 red chillies, chopped
1 stem lemon grass (white part only) or 4 strips lemon rind
1 tbsp lemon juice
2 tsp grated palm sugar or soft brown sugar


Method:

• Trim the meat of any fat and sinew, and cut it evenly into small (about 3cm) 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 occasionally, until the milk has reduced by half and the oil has separated 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 catching on the bottom of the pan.
• Continue cooking until the oil from the coconut milk begins to 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.

Nutrition per serve:
Protein 55g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 170mg
1905 kj (455 cal)