Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- white vinegar (for kachumber salad)
- 2tablespoons coriander (for kachumber salad)
- cucumber (for kachumber salad)
- red onion (for kachumber salad)
- tomato (for kachumber salad)
- 1 lime, juiced (for kachumber salad)
- 1/4 cup tamarind puree
- 1teaspoons ground cinnamon
- 1/4teaspoons ground cloves
- 3teaspoons ground coriander
- 1teaspoons ground cumin
- 1kilograms chuck steak, cut into 3cm pieces
- basmati rice, steamed (to serve)
- 270milliliter coconut milk
- 6 kaffir lime leaves
- 2 1/2 cup malay rendang paste
- 2tablespoons vegetable oil
Method
Step 1 of 2
Heat oil in a medium saucepan, add rendang paste, spices and lime leaves and cook, stirring, over medium heat for 3 minutes or until fragrant.
Step 2 of 2
Add beef and stir to coat. Add coconut milk, tamarind purée and 1 tsp salt and stir well to combine. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 11/2 hours or until beef is tender and gravy is thick. Serve with steamed rice and kachumber salad.
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