Ingredients
For the beef rendang
1 lemongrass stalks, roughly chopped
20g/¾oz coriander seeds
½tsp cumin seeds
½tsp turmeric powder
50g/2oz block coconut cream
1½ large onions, sliced
3 garlic cloves, chopped
3 red chillies, seeds removed, chopped
1 thumb-sized piece ginger, peeled and chopped
1 bay leaf
750g/1lb 10oz boneless beef shin, cut into 2.5cm/1in cubes
400g/14oz canned coconut milk
250ml/8¾fl oz strong veal or beef stock, heated
Preparation
For the beef rending Pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.
Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.
Add the reserved ground spices and the bay leaf and fry for a few minutes more.
Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices - this will take a few minutes.
Add the coconut milk, bring to the boil, then add the hot stock.
Turn the heat up to high and continue cooking for at least 1½ -2 hours, stirring occasionally until the sauce becomes thick and coats the meat well.
For the salad Combine 2 lime leaves, sliced into thin strips; 2 red chillies, seeds removed, sliced into thin strips; small handful mint and basil leaves; 1 spring onion, sliced diagonally; small handful fresh coriander leaves into a salad bowl and mix well. Add 1 lime, juice only 1 tsp sunflower oil; 1 tsp fish sauce; 1 red chilli, finely diced; 1 garlic clove, finely sliced.
