Malaysian-beef-rendang-web

Malaysian beef rendang

This traditional aromatic, complex curry benefits from slow cooking

By , 06 October 2016

(54 votes)

Malaysian beef rendang
  • 1 Hour 30 Mins

  • Serves: 6

Nutritional Info
Each 343g serving contains
  • Energy

    1464KJ

    350KCAL

    18%
  • Fat

    14.4g

    med

    21%
  • Saturates

    7.2g

    high

    36%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.34g

    low

    6%
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 20g coriander seeds (crushed)
  • 1½tsp cumin seeds
  • 3 cloves garlic (chopped)
  • 1 thumb-sized piece ginger (peeled and chopped)
  • 2 red chillies (chopped)
  • 1tbsp Extra Special Cold-Pressed Rapeseed Oil
  • 1 large onion (sliced)
  • 700g Butcher’s Selection Diced Beef
  • 1tsp turmeric powder
  • 2 Asda Star Anise
  • 6 Asda Cardamom Pods (crushed and seeds removed)
  • 2 x 200g pouch Coconut Milk (Reduced Fat)
  • 250ml Extra Special Roast Beef Stock
  • 1 bay leaf
  • 1 stalk Grower’s Selection Lemongrass
  • 150g Chosen by you Easy Cook Basmati & Wild Rice, cooked according to the instructions on the packet
  • To Serve
  • 2tbsp chopped fresh coriander
  • Naan
  • Lime wedges
Method
  • Whizz the coriander seeds, cumin seeds, garlic, ginger, chilli and 2tbsp water in a blender until it is a smooth paste. (Or use a pestle and mortar).

  • Heat the oil in a large frying pan, add the onions and cook for 5 mins.

  • Add the beef and the spice paste. Increase the heat and stir the beef until it is browned well and completely coated with the spice paste – this will take a few minutes.

  • Add the turmeric, star anise and cardamom seeds, then the coconut milk, stock and bay leaf. Add the lemongrass, turn the heat up to high and bring to the boil.

  • Reduce the heat to a gentle simmer and cook the curry, stirring occasionally, until the sauce becomes thick and coats the meat – at least 1 hr-1 hr 30 mins.

  • Garnish with chopped fresh coriander and serve with the cooked rice, naan and lime wedges.