Beef Rendang is a rich and complex Malaysian beef stew which is flavoured with ginger, lemongrass and chilli. This dish is best cooked over and afternoon, but trust us, the rich and multilayered flavour is well worth the wait. We've used beef chuck in this recipe but rendang can also be made with chicken, goat or lamb.
1 large onion
6 garlic cloves
3 long red chilli (remove seeds if you wish)
3 tbsp vegetable oil
3 star annise
1 cinnamon quill
3 cardamom pods, lightly bruised
50g desiccated coconut
1kg beef chuck
400ml coconut milk
2 tsp palm sugar
Place onion, garlic, ginger, lemongrass, chilli in food processor and blend into a smooth paste.
Heat vegetable oil in a pan and add in spice paste along with dried spices. Cook on low for 15-20 minutes, stirring regularly.
While you're waiting for the spice mix to cook, place your coconut into a fry pan and stir constantly until it is a nice golden colour. Be careful as it can burn very easily. Set aside.
Increase the spice paste heat to medium and add in beef, cook until browned.
Add in coconut milk, desiccated coconut, sugar and season with salt and pepper.
Bring to a boil before placing lid on and simmering on low for 2.5 - 3 hours or until tender.
If the sauce is not thick once the beef is tender, remove and continue cooking sauce on low until thickened, before adding the beef back in.
These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!