Indonesian Rendang Curry

Ingredients

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 2 star anise 2 star anise
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tbsp tamarind paste 2 tbsp tamarind paste
• 2 tbsp palm sugar 2 tbsp palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, lemongrass, kaffir lime leaves, cinnamon sticks, cardamom pods, cloves, and star anise. Sauté until fragrant.
2. 2.
   Add the beef to the pot and cook until browned on all sides.
3. 3.
   Pour in the coconut milk and bring to a simmer. Cover the pot and cook on low heat for 2-3 hours, or until the beef is tender.
4. 4.
   Stir in the tamarind paste, palm sugar, and salt. Continue to simmer for another 30 minutes, uncovered, until the sauce thickens.
5. 5.
   Remove the lemongrass stalks, cinnamon sticks, cardamom pods, cloves, and star anise before serving.
6. 6.
   Serve the Indonesian Rendang Curry hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps to release the aromatic oils and flavors.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the spice mixture overnight before cooking.
• If you prefer a spicier rendang, add a few chopped red chilies or chili flakes to the curry.
• Leftover rendang tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

Serving advice

Serve the Indonesian Rendang Curry with steamed rice and garnish with fresh cilantro leaves. The rice helps to balance the richness of the curry, while the cilantro adds a fresh and aromatic touch.

Presentation advice

Present the Indonesian Rendang Curry in a deep serving dish, allowing the thick and luscious sauce to be showcased. Garnish with a sprinkle of chopped cilantro for a pop of color.