Rendang is an Indonesian dish, developed by the Minangkabau people of West Sumatra, of meat (usually beef) slow-cooked in a spiced coconut milk mixture until the liquid reduces to a thick, dark, almost dry coating, originally as a way to preserve meat before refrigeration. The base is a ground paste of chilies, shallots, garlic, ginger, lemongrass, and turmeric, simmered with coconut milk, kaffir lime leaves, and often candlenuts, then cooked low and slow for hours. It differs from curry mainly in that final reduction: curry keeps its sauce, while rendang is cooked until little liquid remains. Regional versions swap in chicken or water buffalo for beef and vary in heat; it's usually served with steamed rice or ketupat.