Name: Beef and potato rendang
Cuisine: Malaysian
Ingredients: 4 kaffir lime leaves, shredded; 2 teaspoons cumin seeds; 6 large dried chillies; 6 large desiree or pink-eye potatoes, peeled; 1 tablespoon coriander seeds; 2 teaspoons minced turmeric; 1 tablespoon ground turmeric; 1 kg rump steak, cubed; 1 litre Beef Stock; 1 litre coconut milk; 1 cup coriander leaves; 50 ml fish sauce; 2 brown onions, minced; 1 stalk lemongrass, minced; 12 curry leaves; 8 red bird’s-eye chillies, finely sliced; 2 teaspoons minced galangal; 1 tablespoon minced ginger; 8 cloves garlic, minced; 3 coriander roots, minced

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

This dry curry is of Malay origin — the meat and potatoes are cooked slowly in an aromatic sauce until all the liquid has been absorbed. It is even better made a day or two in advance and then gently reheated, as it becomes more flavoursome again. The curry base is rich with a deep complexity, perfect for red meats that require long, slow cooking to render them tender and velvety in texture. Traditionally, rendang is made with mutton or goat but I have chosen rump here. It also works with a