Dave's Rendang | The Lane Family

Ingredients

• 3 tbsp of ghee (clarified butter) or butter
• 4 cloves of garlic, crushed and chopped
• 2 medium onions, finely chopped
• 2 tbsp oil (for slow cooker)
• 1 kg (2.2 lbs) stew meat - beef, lamb, goat, or even pork (gravey, shin, skirt, etc.) - wash and then cube this into bite size chunks, cutting off fat
• 1 cup stock (lamb, beef, chicken, fish, or veggie)
• 3-4 cm (1-2 in) of fresh ginger - peeled and grated or finely sliced
• 1 tsp turmeric powder
• 2 tbsp curry powder - hot or mild, your option
• 2 tbsp garum masala
• 1/2 cup tomato purée or 2 fresh tomatoes diced (I leave the skin on)
• 3 tbsp peanut butter (reckon crunchy is better)
• 1 tbsp dark soya sauce
• large handful of coarse dessicated coconut - toast it carefully until light brown in a dry pan to optimum flavour (don't burn it!)
• salt to taste (start with 2 tsp)
• 2 stalks lemon grass - bruise with knife handle or pestle (optional)
• juice of 3 fresh limes (substitute concentrate in a pinch)
• fresh chopped coriander (crucial flavour!)