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Indonesian beef rendang curry
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2 tbsp vegetable oil
1 onion, finely chopped
5 garlic cloves, crushed
800g braising steak, cubed
2 cinnamon sticks
½ tsp ground cardamom seeds (from about 10 pods)
1 tbsp tamarind paste
5 dried kaffir lime leaves
2 tbsp light brown soft sugar
3 tbsp rendang spice paste
400ml can coconut milk
200ml fresh beef stock
1½ tsp sea salt
175g Waitrose & Partners Okra *, trimmed
3 tbsp coconut chips, toasted
½ x 100g pack Cooks’ Ingredients Coriander, leaves only
1. Put the oil in a large heavy-based pan over a low heat. Add the onion and garlic; fry gently for 5 minutes until starting to soften. Turn up the heat and add the steak, cinnamon sticks, cardamom, tamarind paste, lime leaves and sugar. Cook for a further 5 minutes, stirring regularly, until the meat starts to brown.
2. Add the spice paste, coconut milk, stock and sea salt; boil for 3 minutes. Cover and simmer on a low heat for 1½ hours, stirring from time to time. Remove the lid; simmer briskly for 20-30 minutes more, until the meat is meltingly tender and the sauce starts to thicken. Add the okra 10 minutes before the end of the cooking time.
3. Serve in bowls with the toasted coconut chips and coriander alongside for sprinkling over, with a bowl of jasmine rice, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.