Contents: Coriander, cumin, turmeric, garlic, ginger, lemongrass, sugar, salt, pepper, chilli & cardamom
Cut 300grams beef, rump or tender steak into thin strips.
Place Beef Rendang Curry Spice Blend
1 onion cut into four, 200grams coconut cream into a blender and process to a paste.
In a heavy based pan or wok heat
1 tablespoon of vegetable oil and brown the meat strips.
Add prepared paste and bring to the boil, reduce the heat and cook until meat is cooked and the moisture has reduced and the meat begins to fry, keep stirring until meat is tender
The Indonesian traditional Rendang is a dry curry but if you like the Malaysian style with more gravy just add more coconut cream to finish.
Serving Suggestion – Serve with rice