Beef Rendang

We're now well into the Year now, and I'm sure occasionally your healthy eating and fitness resolution, has been broken at least a couple times. Well, i can help on the meal front, but maybe not the exercise front (but new workout gear, is always the best way in my opinion). A good, old curry is exactly what you need, and in my option Thai curry's are the best as the are so fresh but warming at the same time. They are also a lot healthier, without the oil that Indian curry's have.

This curry is super easy to make, and one of the most flavoursome, I've ever had. Plus, once you've seared the meat, you add in the rest of the ingredients, and leave it, so it's perfect for a dinner party, especially at this time of year as its so warming with the chilli. Its also super easy to double up if your feeding a large crowd.

I would also like to apologise, that i couldn't wait any longer to take photos of this, because this is my old worktop, and as you can probably tell by previous posts, that my new worktop is much more photogenic.

 If your worried about the meat being tough, i sometimes cook it fully with the lid on, so the liquid doesn't evaporate, then for the last 30mins of cooking, i take the lid off, to reduce the liquid, until it thick. Serve with Asian greens, lightly steamed. If you are feeling hungry serve with fluffy coconut rice. For a hotter curry leave the seeds in more of the chillis, instead of taking some out.

Ingredients

2 red onions, roughly chopped
5 garlic cloves, peeled
2 tbsp grated ginger
6 large red chilli, 3 deseeded, 3 with seeds
3 lemongrass stalks, white part only
3 tbsp oil
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp turmeric 
2kg stewing steak
400ml tin coconut milk
2 cinnamon sticks
1 tbsp tamarind paste or lime juice
2 tsp sea salt
1 tbsp soft brown sugar

1. place the onion, garlic, ginger, chilies, and lemon grass into a food processor and blend to a paste.
2. heat the oil in a large heavy-based pan over a medium heat. Add the paste and the cumin, coriander and turmeric and cook, stirring, for 2 mins or until fragrant.
3. Add the stewing steak and cook over a high heat for 4-5mins or until the beef is just sealed.
4.  Add the coconut milk, 400ml water, cinnamon stick, tamarind paste, salt and sugar and bring to the boil.
5. Reduce the heat and simmer, uncovered, for 2- 2 ½ hrs , stirring occasionally, or until the meat starts to break up and most liquid has evaporated. 
6. Serve with steamed rice and steamed asian greens e.g. pak choi.