Scotch Beef Rendang | Alex Mitchell

Name: Scotch Beef Rendang | Alex Mitchell
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

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