James martin malaysian beef rendang recipe

James Martin’s Malaysian beef rendang

This traditional aromatic, complex curry benefits from slow cooking

By , 06 October 2016
James Martin’s Malaysian beef rendang
  • Ready in: 90 mins
  • Serves: 6
  • Price: £1.82 per serving
Nutritional Info
Each 343g serving contains
  • Cals 350
    18%
  • Fat 14.4
    21%
  • Sat Fat 7.2
    36%
  • Sugar 2.7
    3%
  • Salt 0.34
    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
  • 2tbsp chopped fresh coriander, naan and lime wedges, to serve
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.