December 10, 2013 by Dewi
Warm yourself up on these cold winter nights with this spicy Indonesian curry.
When it’s cold outside, as it has been lately and will likely remain so for the next few months, you need hearty, comforting food to warm you up. This beef rendang does exactly that. The beef is slowly stewed for hours in sweet coconut milk and a blend of spices, which produces a tender meat dish perfect to eat whilst you thaw out in front of the fire.
If you’ve not had rendang before, then you have got to try it. The spices, to me, put this dish somewhere between a Thai and an Indian curry. There are fresh flavours of lemongrass, ginger and lime, matched with warming spices such as cinnamon, cumin and turmeric. The result is a comforting, spicy stew which still has a wonderful freshness to it. I like this served with steamed jasmine or basmati rice and a wedge of lime to squeeze over.
For the curry paste:
- 2 spring onions, roughly chopped
- 4 cloves garlic, peeled
- 3cm fresh ginger, peeled and roughly chopped
- 3-4 chillies, roughly chopped (remove the seeds if you’d like)
- Juice and zest of 1 lime
- 3 lemongrass stalks, roughly chopped
- Handful of coriander stalks (keep the leaves for the curry)
- Tbsp each of cumin and brown sugar
- Tsp each of cinnamon and turmeric
For the curry:
- 800g good stewing beef (I find that shin works best) cut into 2-3cm cubes
- 400ml coconut milk
- 100ml water
- The leaves picked from the coriander stalks above
- 1 extra lime, to serve
Put all of the curry paste ingredients into a food processor and blitz until smooth (you may need to add some water).
Place a large casserole pan over a moderate heat with a splash of oil.
Pour in the paste and cook for 5 minutes.
Add the beef and cook for 5 minutes, coating the meat in the fragrant paste.
Add the coconut milk and the water and give everything a stir.
Turn the heat right down and cover the pan with a lid or some tin foil.
Cook for 4 hours, removing the lid/foil for the last hour of cooking.
Stir in most of the coriander leaves 5 minutes before serving, reserving the rest for garnish.
Serve with steamed jasmine or basmati rice, some lime wedges and a scattering of fresh coriander leaves.