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Ingredients
4 tsp Vegetable oil
2 stalks lemongrass, trimmed and bruised
2½ piece cinnamon stick
1 star anise
5 cardamom pods
5 whole cloves
400ml coconut milk
1kg braising steak, cut into 3-4cm cubes
50g Whitworths Desiccated Coconut
160ml coconut cream
3 fresh makrut lime leaves, torn, plus extra finely shredded, to serve
2 tbsp Cooks’ Ingredients palm sugar
2 tbsp Cooks’ Ingredients Tamarind Paste
For the dry spice mix
1½ tbsp coriander seeds
1½ tsp cumin seeds
1½ tsp fennel seeds
For the spice paste
10 small-medium shallots, roughly chopped
6 garlic cloves
30g piece ginger, peeled and roughly chopped
25g turmeric root, peeled and roughly chopped
2 tsp galangal paste
10 Cooks’ Ingredients Dried Kashmiri Chillies, deseeded, soaked in hot water
Start with the dry spice mix. Put spices into a
small frying pan and dry fry until lightly toasted.
Cool, then finely grind in a spice grinder or
using a pestle and mortar. Set aside.
For the spice paste, put all of the ingredients
in a food processor with a splash of water and
blend to make a smooth paste.
In a wok or sauté pan, heat the vegetable
oil over a high heat and fry the lemongrass,
cinnamon stick, star anise, cardamom pods
and cloves for a minute, then add the blended
spice paste and cook for 10 minutes, stirring
all the time, or until the paste is fragrant and
a deeply caramelised colour.
Add the ground dry spice mix and the beef,
coating and sealing the meat thoroughly in
the paste. Pour in the coconut milk and
200ml water, mixing well. Bring to the boil,
then reduce the heat, cover and simmer for
1 hour, stirring occasionally to ensure the
base does not stick and burn.
Meanwhile, make the kerisik by toasting or
dry frying the desiccated coconut in a frying
pan until golden. Cool, then blend in a spice
grinder or grind in a pestle and mortar to make
a sandy textured paste. Set aside.
Once the rendang has simmered for 1 hour
and the sauce is thicker, add the coconut
cream, kerisik, makrut lime leaves, palm sugar
and tamarind paste and simmer, uncovered,
for a further 30 minutes or so. Once the meat
is tender and the sauce has thickened further,
season with salt to taste and increase the heat
and cook uncovered for another 10-15 minutes,
stirring often, reducing the rendang until it
releases its oils and starts to look shiny and
glossy. Check the seasoning and if a saucier
rendang is preferred, add a little water. Serve
with a sprinkling of the finely shredded makrut
lime leaves.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,263kJ/ 544kcals
Fat
38g
Saturated Fat
23g
Carbohydrates
12g
Sugars
10g
Fibre
2.7g
Protein
36g
Salt
0.9g
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