Beef rendang

Serves 8-10

6 shallots

6 garlic cloves

2 tbsp grated ginger

6 red chillies

2 tsp grated galangal

1 tsp freshly grated turmeric or turmeric powder

2 tbsp tamarind concentrate

1 tbsp oil

1.5kg beef brisket, cut into large chunks

800ml coconut milk

2 stems lemongrass

1 bay leaf, salt and pepper

1-2 tbsp palm or brown sugar

Throw the shallots, garlic cloves, ginger, chillies, galangal, turmeric and tamarind concentrate in a food processor and blitz until you have a puree. Heat the oil in a heavy-based high-sided saute pan and add the spice paste and the meat. Stir until the meat is coated, then add the coconut milk, bashed lemongrass and bay leaf. Bring the contents to the boil, reduce the heat and cook for 2-2 1/2 hours, stirring occasionally until the curry is almost dry. Taste for seasoning and add the sugar. When the curry is ready the coconut milk will release its oil and then reabsorb it.

The West Australian

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