Rendang is a much-loved South-East Asian dish, mentioned in classic Malay literature dating back as far as the 1550s.
The traditional aromatic, complex curry benefits from slow cooking.
2 shallots, peeled and diced
1 knob ginger, peeled and grated
2 lemongrass stalks, chopped
4 kaffir lime leaves, chopped
6 garlic cloves, peeled and sliced
4 large chillies, diced
1 kilo stewing beef, diced
6 cardamom pods, seeds removed and crushed
4 star anise
2 cinnamon sticks, broken
1 tbsp ground cumin
1 tbsp ground coriander
400ml coconut milk
200ml beef stock
1 tbsp fish sauce
1 tbsp palm sugar
2 tbsp tamarind paste
Salt and pepper
2 limes, juice and zest
Place the shallots, ginger, lemongrass, kaffir lime leaves, garlic, chillies into a food processor with 50ml water. Blitz to a paste and pour over the beef. Marinate for 2 hours.
Heat a large pan over a medium heat until it is hot then add the cardamom pods, star anise, cinnamon, cumin and coriander. Cook for one minute then add the marinated beef, coconut milk, beef stock, fish sauce, palm sugar and tamarind. Season and stir together, then simmer gently for 2 hours.
To serve: squeeze over the lime juice, sprinkle over lime zest and serve with naan bread.