Beef rendang

Serves 4- 6 Prep 20 mins Cook 3 hrs 15 mins 1 tsp cumin seeds 1 tbsp coriander

seeds 2 cloves 2 shallots, chopped 3 garlic cloves,

roughly chopped 2 red chillies, deseeded or not, and

roughly chopped 70g fresh ginger, peeled and grated splash of sunflower oil 500g braising beef, diced (ox cheek is best) 400ml can coconut milk 4 cardamom pods, cracked 4 kaffir lime leaves 1 cinnamon stick 1 lemongrass stalk 4 coriander roots (optional) TO GARNISH 1 red chilli, thinly sliced 2 spring onions, thinly sliced 50g crispy fried shallots 6 sprigs of coriander

1 Put the cumin and coriander seeds and cloves in a dry frying pan and gently heat until lightly toasted and aromatic. Tip the toasted spices into a mortar and grind with a pestle to a fine powder. Put the shallots, garlic, chillies, ginger and ground spices into a blender and whizz to a paste. Set aside.

2 Heat the oil in a medium saucepan or castiron braising pan, add the beef and cook until browned and sealed on all sides. Remove from the pan and set aside. Add the spice paste to the pan and sweat over a gentle heat for 5 mins. Return the beef to the pan and stir in the coconut milk along with the remaining ingredients. Add cold water to cover, bring to a very gentle simmer and leave to braise gently for 3 hrs, topping up with water as necessary, until the beef is soft and tender.

3 Once the beef is cooked, cook gently until the liquid has reduced to a thick sauce. Serve the beef in a large sharing bowl, scattered with the thinly sliced chilli and spring onions, crispy fried shallots and sprigs of coriander, along with steamed jasmine rice.