Beef Rendang – Peter Bouchier

Ingredients

• For the Paste
• 2 teaspoons cumin seeds, 2 teaspoons coriander seeds
• 6 cm knob ginger, peeled, roughly chopped
• 6 cm knob galangal, peeled, roughly chopped
• 2 lemongrass stalks, white part only, bruised, finely chopped
• 6 shallots, peeled, roughly chopped
• 6 garlic cloves, peeled, roughly chopped
• 5 large chillies
• 1 teaspoon sea salt
• For the Beef
• ½ cup desiccated coconut
• 1 tablespoon coconut oil
• 1kg grass fed chuck steak, diced
• 2 whole star anise
• 6 green cardamom pods, crushed
• 2 x 400ml tins coconut milk
• 3 tablespoons palm sugar, grated
• 2 tablespoons fish sauce
• 6 kaffir lime leaves
• To serve: red chilli slices, coriander leaves, steamed rice