tender beef rendang with a spiced paste recipe

Ingredients

• Spice paste
• 2 medium red onions, chopped coarsely
• 4 clove garlic, chopped coarsely
• 5 centimetre fresh ginger, chopped
• 2 fresh long red chillies, chopped coarsely
• 3 teaspoon grated fresh galangal
• 3 teaspoon ground coriander
• 1 1/2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1.5 kilogram beef chuck steak, trimmed, cut into 3cm cubes
• 410 millilitre canned coconut milk
• 1/2 cup (125ml) water
• 10 centimetre stick fresh lemon grass (20g), bruised
• 3 fresh kaffir lime leaves, torn