Beef rendang with fresh cucumber relish | Allyson Gofton

Name: Beef rendang with fresh cucumber relish | Allyson Gofton
Ingredients: 1 tablespoon tamarind pulp; ¼ cup water; 1.5 kilograms lean beef for casseroling; 2 stems lemon grass; 2 onions, peeled and diced; 1-1½ tablespoons minced garlic; 1 tablespoon minced ginger; 8 dried chillies or 1 tablespoon Sambal Oelek; 6 whole cardamom pods or 1 teaspoon cardamom seeds; 2 teaspoons ground coriander; 1 teaspoon ground cumin; ½-1 teaspoon ground laos, optional; ½ teaspoon ground cinnamon; 1 teaspoon salt; 2 cups coconut milk; 1 fresh telegraph cucumber; 2 tablespoons grated palm or brown sugar, ¼ red onion, finely diced, ½-1 teaspoon finely chopped lemon grass, 2 tablespoons chopped fresh mint

www.allysongofton.co.nz

This Malaysian beef dish is traditionally quite dry. The meat is cooked slowly in coconut milk and spices, so that by the end of cooking the meat has absorbed a

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Ingredients

1 tablespoon tamarind pulp
¼ cup water
1.5 kilograms lean beef for casseroling
2 stems lemon grass
2 onions, peeled and diced
1-1½ tablespoons minced garlic
1 tablespoon minced ginger
8 dried chillies or 1 tablespoon Sambal Oelek
6 whole cardamom pods or 1 teaspoon cardamom seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
½-1 teaspoon ground laos, optional
½ teaspoon ground cinnamon
1 teaspoon salt
2 cups coconut milk
1 fresh telegraph cucumber
2 tablespoons grated palm or brown sugar, ¼ red onion, finely diced, ½-1 teaspoon finely chopped lemon grass, 2 tablespoons chopped fresh mint