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Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
‘Not Quite a Beef Rendang’ ~ Tim Marcus
This recipe is a slightly different version of my favourite curry,
becoming a favourite when on my one-and-only overseas busi-
ness trip to Jakarta in Indonesia where beef rendang is one of
their national dishes.

The difference is really in how much coconut (toasted and
desiccated) is normally added which you can of course do if you
fancy - this is just a bit quicker and simpler!

Importantly don’t be put off by the ingredient list!

Everything can be found in Swanage (and yes, even in the
Co-op!) and it’s a dish you can leave simmering away for as long
as you want.

Ingredients:
500 g lean stewing steak/casserole beef
vegetable oil
1 litre beef stock

1 cinnamon stick
2 kaffir lime leaves
400 ml can coconut milk
1 tablespoon tamarind paste

For the spice paste:
8 shallots or 4 small onions quartered
4 garlic cloves, peeled
2 long red chillies deseeded
2½ cm piece fresh ginger roughly chopped

1 tablespoon galangal (easiest from a jar unless you can get
fresh… not in Swanage!!)
1 tablespoon lemongrass (from jar) or 2 lemongrass stalks,
roughly chopped without outer layers
1 spoon turmeric

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