Beef and potato rendang

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