Indonesian Beef Rendang

I first tasted this dish in Kuala Lampur then in Jakarta, where I realised that is originated from the Minangkabau, Western Sumatra.

Ingredients

1 400gm can coconut milk

1 kg / 2 lb stewing beef (I used leg); cut into 1 inch cubes

1 stalk lemon grass; split into two

6 Shallots; cut into halves

4 cloves garlic

1 inch ginger; chopped

1 inch fresh turmeric root; chopped

4 red chillies;  chopped

1 inch galangal; chopped

6 fresh or dried kaffir leaves

2 tablespoons desiccated coconut; toasted in a dry pan until brown

5 small potatoes; peeled, cut into halves and sauted

10 chestnut mushrooms; cut into halves and sauted until dry

Method

1.    Place 4 tablespoon of coconut milk in a pan, add beef and lemon grass to it. Stir and cook for 5 minutes

2.    Chop finely all the rest of the ingredients except for the desiccated coconut in a food processer.

3.    Add this to the meat and coconut milk, stir fry for a few minutes.

4.    Add rest of the coconut milk and simmer or about 2 hours.

5.    Grind the toasted desiccated coconut and add to the stew.

6.    Add sauted potatoes and or mushrooms, simmer for ½ hour or until the potatoes are cooked.

7.    Serve with rice.