beef rendang.
Dietary: Gluten Free, Nut Free
Total Time: 40–50 minutes
Prep Time: 15 minutes
Cook Time: 25–35 minutes
Serves: 4–6 people
Lemongrass Paste:
2 stalks lemongrass
4 kaffir lime leaves
3 slices galangal or ginger, finely chopped
Pinch of salt
1 tsp brown sugar
Rendang Sauce:
4 cups coconut cream
2 tbsp Mudgeeraba Spices & Curry Blends Beef Rendang Curry Masala
2 cloves garlic, peeled and minced
2 ½ tsp ginger, peeled and minced
2 medium onions, peeled and finely chopped
1 kg beef casserole or chuck steak, diced into thick chunks
To Serve:
Fresh lime wedges
Sliced chilli pepper
Cooked rice
Flatbread or roti bread, cooked as per packet instructions
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In a high-speed blender or food processor, combine the lemongrass, kaffir lime leaves, galangal, salt and sugar. Blend to a smooth paste, adding a small splash of water if needed to help the mixture come together.
In a large frying pan or saucepan, bring the coconut cream to a gentle boil over medium heat.
Add the lemongrass paste and stir well to combine.
Stir in the Beef Rendang Curry Masala powder until fully incorporated.
Add the garlic, ginger, onions and beef pieces. Stir to coat the beef evenly in the sauce.
Reduce the heat to low–medium and simmer gently until the beef is tender and the sauce has thickened, about 25–35 minutes.
Remove from heat and allow to rest for a few minutes before serving.
Serve with cooked rice, fresh lime wedges, sliced chilli, and warm roti or flatbread for soaking up the rich curry sauce. -
For a milder curry, reduce the masala to 1½ tablespoons.
This dish also works beautifully with lamb or chicken.
Store leftovers in the fridge for up to 3 days — the flavour develops even more overnight.