Malaysian Beef or Lamb Rendang
- 10 tiny red shallot onions
- 2 stalks lemongrass
- 3cm ginger
- 3cm galangal
- 3 cloves garlic
- 2-3 stems of curry leaf
- 5 Herbie's Spices Long Whole Chillies
- 2 tablespoons oil
- 500g beef or lamb, cubed
- 2 tablespoons Herbie's Spices Curry Powder Malay
- 2 cups (500ml) coconut milk
- 1 tablespoon thick soy sauce
- 1 cup (250ml) coconut cream
- Herbie's Spices Sea Salt, ground, to taste
- 1/4 cup desiccated coconut, dry roasted til golden
Preparation:20min › Cook:40min › Ready in:1hour
- Slice the onions very finely and set aside. Puree remaining fresh ingredients and dried chillies with 1 tablespoon oil in a blender or food processor.
- Coat meat with the blended fresh ingredients and the curry powder.
- Heat remaining oil, saute onions till golden, add meat on high heat (a few cubes at a time to seal), cover and cook for 10 minutes on simmer.
- Add coconut milk, simmer 20 minutes.
- Uncover, add thick soy sauce, coconut cream and salt to taste, stir continuously to reduce gravy.
- Add dry roasted desiccated coconut and stir through to achieve a dry texture and serve.
A bit of time involved in getting all the ingredients together, but when you taste the result, you'll know it's all worthwhile.
This recipe is from 'Makan lah!' by Carol Selva Rajah (published by Harper Collins)
Something else. I added 2 leafy stems of fresh coriander into the blender with the other fresh ingredients. The fresh red chillies gave my curry a bit of colour. I was able to gather most of the ingredients from my homegrown garden. I only needed to purchase the shallots and ginger from an Asian grocer. This is the easiest curry I've made from scratch. - 30 Jul 2010
That's 2 thumbs up from me. - 30 Jul 2010