Beef Rendang Curry Recipe

Ingredients:

4 shallots, roughly chopped

3 garlic cloves

3cm/1 ¼ inch piece of root ginger, peeled and roughly chopped

3 red chillies, 2 deseeded and all 3 roughly chopped

2cm/ ¾ in piece of galangal (if available, if not, add a little more ginger)

1 lemongrass stalk, roughly chopped

1 tsp ground turmeric

1 ½ tsp sea salt

1kg/2lb 4oz stewing or casserole beef

800ml/28fl oz/3 ½ cups tinned coconut milk

3 kaffir lime leaves (fresh or dried), chopped or crushed

For the tomato and coriander salsa:

3 ripe tomatoes, quartered, deseeded and finely diced

¼ cucumber, finely diced

1 small red onion, finely diced

1 handful of coriander leaves, chopped

Juice of ½ lime

1 ½ tbsp olive oil

Sea salt and freshly ground black pepper

To serve:

Lime wedges

Boiled or steamed rice

Instructions:

1. Put the shallots, garlic, ginger, chillies, galangal (if using), lemongrass, turmeric and salt in a blender or food processor and add 150ml/5fl oz water. Blitz to a smooth paste.

2. Put the spice paste in a large wok or saucepan, add the beef, coconut milk and lime leaves. Top up with water if the meat is not quite covered. Stir well and bring to the boil over a medium heat, then reduce to a simmer and leave to gently bubble away for 3 - 3 ½ hours, stirring occasionally.

3. Make the salsa by mixing together the tomatoes, cucumber, onion and coriander. Keep in the fridge until you are ready to serve. (You can make this a few hours ahead of time, if you like.)

4. When the dish is ready, the coconut milk will have reduced, with the oil starting to appear on the surface, and the curry will be fairly thick. (This dish can be cooked the day before and gently reheated when needed).

5. Drizzle the lime juice and olive oil over the salsa, season with salt and pepper and toss together.

6. Serve the beef hot with lime wedges, Thai rice and the tomato salsa.

Recipe from Jo Pratt's Madhouse Cookbook.

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