Beef Rendang

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Step 1

Put the lemon grass, onions, garlic, ginger, galangal and chillies in a food processor and blend them to a fine paste. You may need to remove the lid and push the mixture down a couple of times with a spatula until you get the right consistency:

Step 2

Heat the oil in a large flameproof casserole and fry the paste gently for 3-4 minutes, stirring continuously. Add the cumin, coriander and turmeric and cook for another 2 minutes.

Step 3

Add the beef to the pan and stir to coat it in the paste and spices. Cook for 5 minutes, stirring continuously, until the meat is very lightly coloured all over. Pour the coconut milk and 400ml cold water into the casserole dish, then add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and 2 teaspoons of salt and bring to a simmer.

Step 4

Reduce the heat and leave the rendang to simmer gently for 2½-3 hours, uncovered, or until the meat is meltingly tender and the sauce is thick and glossy. Stir the beef occasionally towards the beginning of the cooking time, then more often later on as the coconut milk reduces so the sauce doesn't stick to the bottom of the pan. Season to taste with more salt and black pepper.

Step 5

Pick out the kaffir lime leaves and cinnamon stick, and serve the rendang sprinkled with the toasted coconut, if using.