Beef rendang

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curry paste

  • 5 shallots, chopped
  • knob fresh root ginger or galangal, peeled and chopped
  • 2 lemongrass stalks, chopped
  • 6 garlic cloves, chopped
  • 10 dried chillies, rehydrated in warm water

For the beef rendang

  • 4 tbsp vegetable oil
  • 1 cinnamon stick
  • 2 star anise
  • 4 cardamom pods, smashed
  • 3 cloves
  • 2 lemongrass stalks, smashed
  • 1kg/2lb 4oz beef shin, diced
  • 400ml tin coconut milk
  • 200g/7oz plain yoghurt
  • 1 tbsp tamarind paste
  • 6 kaffir lime leaves, shredded
  • 50g/1¾oz palm sugar
  • 50g/1¾oz coconut flakes, toasted

To garnish

  • ½ cucumber, chopped
  • 1 red chilli, chopped