Ridiculous plate aside, this is the most beautiful Beef Rendang I have ever eaten.
Source : Woolworths Taste Magazine, June 2016
Serves : 4
Preparation : 40 minutes
Cooking: 3 hours
For the curry paste:
2T coriander seeds, lightly toasted
1/4t peppercorns, lightly toasted
40g desiccated coconut, lightly toasted
3 red chillies, roughly chopped
2 spring onions, roughly chopped
4 cloves of garlic, roughly chopped
30g Woolworths Blue Elephant Dried Galangal, roughly chopped (I substituted with normal ginger as they were out of stock)
1x 6cm piece of ginger, peeled and grated
1 stalk of lemongrass, white part only, sliced
4 lime leaves, shredded
1T palm sugar (I am ethically against palm sugar, but I can confirm that brown sugar works perfectly fine)
2T peanut oil
For the curry:
1T peanut oil
1kg beef cubes
1 &1/2 cups curry paste (see above)
2 x 400ml cans of coconut milk
1 & 1/2 cups water
2T fish sauce
6 lime leaves
1 stalk of lemongrass, bruised
1/4 cup of lime juice
For the chickpea dosa’s:
150g chickpea flour
100g rice flour
1/2 t bicarbonate of soda
2T ghee plus extra for frying (I made mine myself)
1 & 3/4 cup water
1 red onion thinly sliced
Coriander to garnish
1 lime, cut into wedges for serving
Preheat the oven to 180 degrees C.
To make the curry paste, grind the coriander seeds and peppercorns using a mortar and pestle (remember to toast them first!). Place all the curry paste ingredients into a blender and process until a paste forms.
To make the curry, heat the oil in a large, heavy based saucepan over a high heat. Brown the beef cubes in batches, then remove from the pan and set aside. Reduce the heat slightly, add the curry paste and cook for a few minutes until fragrant. Add the coconut milk, water, fish sauce, lime leaves and lemongrass and bring to the boil. Return the meat to the saucepan and cover with a tight fitting lid. Cook in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat occasionally, or until the meat is tender and the sauce is reduced. Add the lime juice and stir to combine.
To make the chickpea dosa’s, mix all the dosa ingredients to form a batter. Heat a large non-stick frying pan over a medium to high heat. Brush the pan with a little ghee and pour in 1/4 cup of batter to thinly coat the pan. Cook for 1-2 minutes on one side only. Repeat with the remaining mixture.
Garnish the curry with thinly sliced red onion, fresh coriander and a wedge of lime. Serve with the dosas.
I give this a solid 10/10.
The meat becomes extremely soft and succulent and the intoxicating blend of flavours are perfectly balanced. It is a richly fragranced dish, with all the flavours in perfect harmony. When tasting, balance the elements of sweet, sour, salty and bitter by using the sugar, fish sauce or lime till it reaches perfection. The dosas are rich and savoury but just bland enough to compliment the rich, creamy, fragrant curry.