Essential Cuisine Beef Rendang - Stir it up Magazine

Ingredients

• 200 g onion, roughly chopped
• 50 g fresh root ginger, peeled
• 5 g garlic cloves, peeled
• 50 g turmeric
• 6 ed chillies, deseeded and roughly chopped
• 80 ml vegetable oil
• 2 cinnamon sticks
• 10 cardamom pods, gently crushed
• 1500 g braising steak, diced into 2cm cubes
• 2 limes, zest & juice
• 1000 ml coconut milk
• 50 g Essential Cuisine Aromatic Stock Base
• 50 ml tamarind paste
• 50 g toasted desiccated coconut
• Garnish with shredded kaffir lime leaf and red chilli
• Boiled jasmin or basmati rice, to serve