Slow cooker beef rendang | Women's Weekly Food

Ingredients

• 1/2 cup (40g) desiccated coconut
• 10cm stick fresh lemon grass (20g), chopped finely
• 1 tablespoon finely grated fresh ginger
• 4 cloves garlic, quartered
• 3 fresh long red chillies, chopped coarsely
• 1 medium brown onion (150g), chopped coarsely
• 1 1/2 tablespoons olive oil
• 800 grams beef chuck steak, cut into 5cm pieces
• 2 teaspoons ground coriander
• 1 tablespoon grated palm sugar
• 1 tablespoon tamarind puree
• 1 cinnamon stick
• 1 cup (250ml) coconut milk
• 2 tablespoons fresh micro herbs, to serve
• 1 green onion, sliced thinly, to serve