Malaysian Beef Rendang

First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.

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Heat the coconut in a dry wok, stirring continuously until golden brown.Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water.Bring to aboil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Malaysian Beef Rendang

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