Malaysian-style Beef Rendang Curry Recipe | Slow-cooked (not Crispy)

Name: Malaysian-style Beef Rendang Curry Recipe | Slow-cooked (not Crispy)
Ingredients: 2 onions, finely diced; 3 cloves of garlic, finely diced; 1 stalk of lemon grass or 1 tbsp fresh lemon zest (if waxed, give the lemon a vigorous scrub under the hot tap first); 1 fresh red chilli, chopped (or 2 dried red chillies, whole); 2 tbsp brown sugar; 1 tsp tamarind syrup or lemon juice; ½ tsp ground ginger or 2-3cm piece of fresh ginger, grated; 1 tsp coriander seeds; 1 tsp cumin seeds; ½ tsp ground cloves; ½ tsp ground mace; 1 tsp vegetable oil; 500g stewing steak, cut into 3cm chunks; 1 tbsp soy sauce; 1 tbsp Thai fish sauce or 2 anchovies; 1 x 400g tin coconut milk; 200ml water; Salt and pepper

thehappyfoodie.co.uk

A Malaysian-inspired dish infused with aromatic spices and creamy coconut milk. The inviting beef rendang recipe is best slow cooked for up to 12 hours.

View full recipe on thehappyfoodie.co.uk

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Ingredients

2 onions, finely diced
3 cloves of garlic, finely diced
1 stalk of lemon grass or 1 tbsp fresh lemon zest (if waxed, give the lemon a vigorous scrub under the hot tap first)
1 fresh red chilli, chopped (or 2 dried red chillies, whole)
2 tbsp brown sugar
1 tsp tamarind syrup or lemon juice
½ tsp ground ginger or 2-3cm piece of fresh ginger, grated
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp ground cloves
½ tsp ground mace
1 tsp vegetable oil
500g stewing steak, cut into 3cm chunks
1 tbsp soy sauce
1 tbsp Thai fish sauce or 2 anchovies
1 x 400g tin coconut milk
200ml water
Salt and pepper