Beef “Rendang”

Ingredients:-

2 1/2 lbs beef, cut into 1 inch cubes

12 shallots, chopped (or 2 onions)

5 cloves of garlic, chopped

4 pieces of laos

1 inch of fresh ginger, grated

1 small cup of Sambal Ulek

4 stems of lemongrass

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumin seeds

5 curry leaves

3 cups of coconut milk

1 teaspoon of tamarind in 4 tablespoons of warm water

2 Tbsp of soy Sauce

salt to taste

Preparation:-

Process the shallots, garlic, laos, ginger, sambal ulek and turmeric to asmooth paste. Dry fry the coriander and cumin until they give off a goodaroma, then grind them finely and add to the paste. Spoon it all over thecubed meat in a bowl and mix it well. Add the curry leaves and marinate for 30 minutes.

Pour the coconut milk and tamarind liquid into a wok and add the spicedmeat and soy sauce and stir until the liquid boils, then reduce the heat andsimmer gently, uncovered, for 11/2 hours, until the meat is tender and theliquid is very much reduced.