Food and Travel Magazine | Beef cheek rendang

Ingredients

• 1tbsp coconut oil
• 4-6 beef cheeks
• 2 x 400ml cans coconut milk
• 5 makrut lime leaves
• 2 x 5-6cm cinnamon sticks
• 3 green cardamom pods
• 3 whole cloves
• 3 whole star anise
• 2tbsp tamarind paste
• 2tbsp coconut sugar
• 3⁄4 cup desiccated coconut
• 2tbsp fish sauce
• 1/3 bunch coriander, leaves picked, to serve
• 6 shallots, peeled and halved 4 garlic cloves, peeled
• 3cm piece ginger, peeled and roughly chopped
• 3 lemongrass stalks, white parts only, chopped
• 3 red chillies, de-stemmed
• 1tbsp ground coriander
• 1tbsp ground cumin
• 1tbsp ground turmeric
• 1⁄2tsp ground cloves
• 1⁄4 nutmeg, finely grated
• 2tbsp coconut oil, plus 1tbsp extra if needed