Dhruv Baker's Beef rendang

  • Preparation time: 20 minutes
  • Cooking time: 2 hours to 3 hours
  • Total time: 2 hours to 3 hours

Serves: 8


1 pack Waitrose Cooks’ Ingredients Lemon Grass, roughly chopped
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
2 tbsp vegetable oil
3 onions, sliced
6 cloves garlic, crushed
5 red chillies, sliced
5cm piece root ginger, peeled and grated
2 bay leaves
5 green cardamom pods
2 star anise
4 whole cloves
2 sticks cinnamon
4 x 500g packs essential Waitrose British Beef Diced Braising Steak
2 x 400ml cans Cooks’ Ingredients Organic Coconut Milk
160ml can essential Waitrose Coconut Cream
500ml beef stock


1. Crush the lemon grass in a pestle and mortar or in a small food processor and set aside.

2. Dry-fry the coriander and cumin seeds and the turmeric over a low heat for a minute or two. Grind until smooth in a pestle and mortar or small food processor and set aside. 

3. Heat 1 tbsp of the oil in the same pan and add the onions, garlic, chillies, ginger and lemongrass. Cook gently until the onions have softened, then add the ground spices and bay leaves. Cook for another 5 minutes, taking care not to let the mixture stick or burn. Wrap the cardamom, star anise and cloves in a piece of muslin and add to the pan with the cinnamon sticks. This makes them easier to find and remove before serving.