Beef Rendang

• 2 medium red onions, chopped
• 4 cloves garlic, chopped
• 1 piece (2-inch) fresh ginger, chopped
• 2 None fresh long red chili peppers, chopped
• 1 tbsp grated fresh galangal
• 1 tsp ground coriander
• 1/2 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp salt
• 3 1/3 lbs beef stew meat, cut into 1-inch cubes
• 1 can (14 oz) coconut milk
• 1 stalk (4-inch) fresh lemon grass, bruised
• 3 None fresh kaffir lime leaves, torn
• None None Steamed rice, to serve

1. Place red onions, garlic, ginger, chili peppers, galangal, coriander, cumin, turmeric and salt in a food processor and blend into a paste.
2. Transfer paste to a Dutch oven. Add beef, coconut milk, lemon grass, lime leaves and 1/2 cup water. Stir well and bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours, or until mixture has thickened and beef is tender. Serve with rice.

red onions, garlic, fresh ginger, long red chili peppers, fresh galangal, ground coriander, ground cumin, ground turmeric, salt, beef stew meat, coconut milk, stalk, fresh kaffir lime, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/30822 (may not work)