The Ultimate Beef Rendang (gf)

Patience is a virtue. Here, your wait will be amply rewarded with a deliciously aromatic beef rendang curry.

SPICE PASTE

3 onions, roughly chopped 5 cloves garlic

3 tablespoons peeled, chopped fresh ginger

5 red chillies, roughly chopped

2 stalks of lemongrass, outer leaves removed, roughly chopped

1 tablespoon ground coriander ½ teaspoon ground cardamom

CURRY

2 tablespoons olive

or vegetable oil

1.8kg stewing steak, such as gravy beef, blade or cross cut, cut into 4cm-5cm pieces

2 teaspoons sea salt 2½ cups coconut milk 2 tablespoons tamarind paste 2 tablespoons brown sugar 3 makrut lime leaves, whole

⅓ cup good-quality crunchy peanut or cashew butter

½ cup coriander leaves and ¼ cup Asian fried shallots, to garnish

rice and flatbreads, to serve

SPICE PASTE: Put all the ingredients in a food processor and whiz to form a smooth-ish paste.

CURRY: Heat the oil in large, heavy-bottomed pot and add the spice paste. Cook over a gentle heat for 10 minutes. Add the beef pieces, followed by the salt and three-quarters of the coconut milk, and bring to a boil. Reduce to a simmer and cook over a very gentle heat for 5 hours, stirring occasionally. During this time, lay a wooden spoon across the top of the pot and rest the lid on it so a little steam can escape.

After 5 hours, stir in the remaining coconut milk, tamarind paste, brown sugar, makrut lime leaves and peanut or cashew butter. Cook for a further 20 minutes, remove the lime leaves and serve, garnished with coriander and Asian fried shallots, with rice and flatbreads of your choice. SERVES 6