Rendang Curry

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Ingredients

1 tbsp vegetable or sunflower oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 small piece fresh ginger, finely chopped
2-3 teaspoon Spice Mountain Rendang spice
1 can (400ml) coconut milk
500-600g stewing beef, cut into cubes
handful fresh coriander leaves

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Method

1

In a casserole, heat the oil then add the onion, garlic & ginger mixture. Fry for 2 minutes until the onion is soft and translucent. Add the spices, mix thoroughly and fry for a further minute..

2

Add the coconut milk and the beef. Do not cover. Bring to the boil slowly then reduce the heat to a simmer and cook until the sauce is completely absorbed (about 1 hour or a bit longer).

3

When the liquid has evaporated, fry the meat in its juices until browned (do not let it burn). Toss in the fresh coriander leaves just before serving.

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