Beef Rendang

• 1 1/2 kg beef chuck steaks
• 1 stem fresh lemongrass, chopped
• 2 small fresh red chilies, chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon vegetable oil
• 1 medium onion, thickly sliced,extra
• 3 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 8 fresh curry leaves
• 2 teaspoons brown sugar
• 1 (425 ml) can coconut cream
• 1 tablespoon lemon juice

1. Cut beef into 3cm pieces.
2. Process lemongrass, chillies, onion, garlic and ginger until smooth.
3. Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
4. Add lemongrass mixture, cook, stirring until fragrant.
5. Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
6. Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
7. Discard cinnamon, stick in juice.

fresh lemongrass, red chilies, onion, garlic, fresh ginger, vegetable oil, onion, ground coriander, ground turmeric, ground cumin, cinnamon, curry, brown sugar, coconut cream, lemon juice

Taken from www.food.com/recipe/beef-rendang-41645 (may not work)