Rendang with chilli meat

Despite having a lengthy ingredient list, making this popular South-East Asian curry is easy.

Materials:

A 5cm/2in piece of fresh root ginger, peeled and coarsely chopped; two large banana shallots, roughly sliced
Roughly slice the core of two lemongrass stalks and discard the stiff outer leaves.
Three lime leaves, roughly chopped
Six peeled and roughly chopped garlic cloves
Four long, roughly sliced red chillies
1 kg/2 lbs 4 ounces of cubed stewing meat and one or two tiny dried chillies, to taste
One tablespoon of rapeseed oil
Five cardamom pods, gently broken
Three-star anise
Two sticks of cinnamon
One tablespoon of ground cumin
Ground coriander, 1 tablespoon
One 400 ml container of coconut milk
200ml (7fl oz) of beef stock
One tablespoon of fish sauce
One tablespoon of palm sugar
Twice as much tamarind paste
To serve, squeeze two limes, add freshly ground black pepper and salt, and boil jasmine rice.

Technique:

1. In a food processor, grind the shallots, ginger, lemongrass, lime leaves, garlic, red chillies, and five tablespoons water into a paste. After scooping the mixture into a large bowl, add the beef and thoroughly mix until the paste coats the meat. Cover and place in the refrigerator to marinate for at least two hours, preferably overnight.
2. Pour boiling water from the kettle over the dried chillies in a bowl. Let it soften for half an hour.
3. In a casserole, heat the oil over medium heat. Stir the ground cumin, ground coriander, cinnamon, cardamom, and star anise into the oil until aromatic.
4. Stir thoroughly to coat the marinated beef in the spices.
5. After adding the rice and all the other ingredients except the lime juice, bring the mixture to a boil. Once the mixture is simmering, lower the heat.
6. After draining the dried chiles and setting aside the soaking water, coarsely slice them. Stir the casserole thoroughly after adding the chiles and 50ml/2fl oz of the soaking water. Simmer the beef for two hours, or until it is soft, covered with a lid.
7. Stir the curry after removing the lid, and then cook it for another 15 to 20 minutes, or until the sauce has thickened. Add lime juice and season with salt and freshly ground black pepper to taste.
8. Jasmine rice is served alongside the meat rendang.

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