Beef Rendang

This is a traditional and favourite dish that originated in Indonesia.

Ingredients

For 1	Continued...
150 - 200 gm braising steak	¼ tspn cumin seeds
60 gm onions (prepared weight)	1 or 2 lime leaves
1 clove garlic	1 tbspn tamarind juice
5 gm ginger	250 ml coconut milk
4 gm galangal (see note 1)	500 ml warm water
2 tspn red chilli	1 tbspn dark soy sauce
1 stalk lemon grass	2 small new potatoes
¼ tspn turmeric	salt to taste
¼ tspn coriander seeds	50 gm onions (see note 2)

Preparation

Cut the beef approx 1 inch into cubes.
Chop the onions.
Chop the garlic.
Chop the ginger and galangal.
Chop the chilli.
Chop the lemon grass, using only half of the lower part.
Blend the onions, garlic, ginger, galangal, chilli and lemon grass, with 100 ml water, to a paste (with small quantities it is usually easier to use a small jug and a hand blender).
Dry roast the coriander and cumin seeds and then grind to a powder in a pestle and mortar.
Tear the lime leaf.
Using a small bowl, mix together the beef, the ground spices, turmeric, lime leaf and the processed paste, cover and set aside to marinate for a short time.
Break up enough tamarind block to fill a tablespoon and 'steep' in a little boiling water for 15 min, them press through a sieve to remove any pips.

Cooking

Put the coconut milk and water into a large wok and mix in the marinating meat, soy sauce and tamarind juice.
Bring to a boil and simmer, partially covered, for 1½ hours, adding the potatoes 20 minutes before the 1½ hour cooking time elapses. (The dish should be dryish, but this can be adjusted to suit your own taste).
Season to taste just before serving.

Serving

Serve with rice and garnish with deep fried onions and, optionally, freshly chopped chillies and spring onions (scallions).

Notes

(1) Galangal may be difficult to find, but can usually be purchased in a 'Thai Selection Pack' from supermarkets such as ASDA (currently priced at £0.97).
(2) The deep fried onions can be purchased or made in advance by thinly slicing the onions and then carefully deep frying.

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