I have used this recipe so often that the page in my kitchen copy of the Complete Asian Cookbook is bespattered and stained. Now, however, I simply use my Rendang Curry Paste since it contains all the ingredients that contribute to the spicy flavor. This dish needs long simmering. It keeps well, so it is a good idea to make more than you need for a meal and refrigerate the rest for a week or freeze for longer periods.
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Serves 10-12
- 2 kg (4 lb) stewing steak
- 1 teaspoon ground aromatic ginger (kencur)
- 125 ml (4 fl oz/½ cup) tamarind liquid
- 3 teaspoons palm sugar or brown sugar
Paste
- 2 brown onions, chopped
- 6 cloves garlic, peeled
- 1 tablespoon finely grated ginger
- 6-8 fresh red chillies, seeded and sliced
- 2 stems fresh lemongrass, white portion only, finely sliced
- 1 tablespoon chopped galangal, fresh or in brine
- 125 ml (4 fl oz/½ cup) water
- 1 · 560 ml (19 fl oz) can coconut milk
- 2 teaspoons salt
- 2 teaspoons ground turmeric
- 3 teaspoons chilli powder or to taste
- 4 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
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Cut the beef into strips about 3 cm (1¼ in) wide and 6 cm (2½ in) long and put into a large saucepan. To make the Paste, blend the onions, garlic, ginger, chillies, lemongrass, galangal and water until smooth. Pour into a saucepan together with the coconut milk, salt, ground spices and ground aromatic ginger. Stir while bringing to the boil, then reduce the heat, add the tamarind liquid and simmer, uncovered, for 2 hours or more. When the beef is tender and the oil separates from the gravy, add the sugar and stir constantly, letting the meat fry in the oily gravy until it is a dark brown. Serve with rice, vegetables and sambals. You can use Charmaine Solomon’s Rendang Curry Paste to save making the Paste yourself – just add 1 can (560 ml/19 fl oz) coconut milk to the paste. Use 6 tablespoons paste to 2 kg (4 lb) meat.