Chilli beef rendang Archive

Ingredients

• 2 large banana shallots, roughly chopped
• 5cm/2in piece fresh root ginger, peeled, roughly chopped
• 2 lemongrass stalks, tough outer leaves discarded, core roughly chopped
• 3 lime leaves, roughly chopped
• 6 garlic cloves, peeled, roughly chopped
• 4 long red chillies, roughly chopped
• 1kg/2lb 4oz stewing beef, cut into cubes
• 1-2 small dried chillies, to taste
• 1 tbsp rapeseed oil
• 5 cardamom pods, lightly crushed
• 3 star anise
• 2 cinnamon sticks
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 x 400ml tin coconut milk
• 200ml/7fl oz beef stock
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp tamarind paste
• 2 limes, juice only
• salt and freshly ground black pepper
• boiled jasmine rice, to serve