This recipe for Beef Rendang was posted recently at Not Quite Nigella. I love cooking curries, and I am always keen to try new ones, especially ones that are "my Mother's".
I have to confess I did not use as many chillies as the recipe suggests, in fact I only used two versus fourteen. This results in a much paler and less spicy curry, I did this mainly for my daughters sake.
To make the curry the beef is mixed with salt, sugar and tamarind then coated in toasted coconut. The paste consists of onion, chilli, ginger, garlic, galangal and coconut. The paste is then cooked with lemon grass, turmeric, kaffir lime leaves, palm sugar and soy sauce. Followed by the coconut cream and beef. It simmers away making the house smell amazing before adding more of the coconut cream.
It was so tasty, the beef was meltingly tender and the flavour of the curry was rich and delicious. We really enjoyed this meal.