Scotch Beef Rendang Recipe

Ingredients

• 600g lean diced Scotch Beef
• 2 x lemongrass stalks, roughly chopped
• 4 x red chillies, roughly chopped
• 2 x large onions, peeled and roughly chopped
• 60g ginger, peeled and roughly chopped
• 1 x tbsp Scottish rapeseed oil
• 200ml reduced fat coconut milk
• 30g desiccated coconut, lightly toasted in the oven
• 2 x kaffir lime leaves, coarsely chopped or ripped
• 20g tamarind paste
• 5g light brown sugar
• 20g Fish sauce
• 500ml water
• 1 x tbsp rapeseed oil
• 2 x tsp mustard seeds
• 2 x tsp turmeric
• 6 x curry leaves
• 220g basmati rice
• 1 x low salt chicken stock cube