Beef Rendang

Enjoy, can be made a day ahead.

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 kg  beef  chuck steaks
• 1  stem fresh lemongrass, chopped
• 2  small  fresh red chilies, chopped
• 1  medium onion, chopped
• 3  cloves garlic, chopped
• 1  tablespoon  chopped fresh ginger
• 1  tablespoon  vegetable oil
• 1  medium onion, thickly sliced,extra
• 3  teaspoons ground coriander
• 1  teaspoon ground turmeric
• 2  teaspoons ground cumin
• 1  cinnamon stick
• 8  fresh curry leaves
• 2  teaspoons brown sugar
• 1 (425 ml) can coconut cream
• 1  tablespoon lemon juice

Directions

1. Cut beef into 3cm pieces.
2. Process lemongrass, chillies, onion, garlic and ginger until smooth.
3. Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
4. Add lemongrass mixture, cook, stirring until fragrant.
5. Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
6. Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
7. Discard cinnamon, stick in juice.