Malaysian Rendang

Serves 4-6


Ingredients:

2 onions, chopped
4 cloves garlic, crushed
5 red chillies, seeded
1 tbsp grated fresh ginger
2 cup (500ml) coconut milk
1 tbsp oil
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 large strip lemon rind
1kg chuck or skirt steak, cubed
1 tbsp lemon juice
1 tbsp soft brown sugar
1 tsp tamarind concentrate


Method:

• Place the onion, garlic, chillies, ginger and 2 tablespoons coconut milk in a food processor, and process until a smooth paste is formed. 
• Heat the oil in a large pan, add the paste, coriander, cumin, turmeric, cinnamon, cloves, chilli powder, lemon rind and steak and stir until the meat is well coated with the spice mixture. Add the remaining coconut milk and bring to the boil, then simmer over low heat, stirring occasionally, for 1½ hours, or until the meat is tender and the mixture is almost dry. 
• When the oil starts to separate from the gravy, add the lemon juice, sugar and tamarind; stir until heated through. Serve with steamed rice. 

Nutrition per serve (6):
Protein 35g
Fat 25g
Carbohydrate 10g
Dietary Fibre 0g
Cholesterol 115mg
1765 kj (420 cal)