Malaysian Beef Rendang

First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 654 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups shredded coconut
• salt to taste
• 1 cinnamon stick
• 5 whole cloves
• 3 cloves garlic
• 5 slices fresh ginger root
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 1 pinch grated nutmeg
• 2 teaspoons coriander seeds
• 15 dried red chile peppers
• 5 lemon grass, chopped
• 1.5 tablespoons white sugar
• 0.875 cup water
• 0.375 pound shallots
• 1.25 pounds beef stew meat, cut into 1 inch cubes
• 1.6666666269302 cups coconut milk

Recipe Instructions

Step 1

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Step 2

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Step 3

Grind the coriander, fennel, cumin and nutmeg.

Step 4

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Step 5

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.