Low Yok Chin'S Rendang Daging

• 1 1/3 pounds lean beef
• cut in stewing pieces; One cup grated fresh coconut
• toasted to a dark brown in a dry skillet; rendang paste consisting of 10 shallots
• 2 inch piece of fresh ginger
• 5 pods garlic
• 2 lemon leaves
• 2 stalks lemongrass (white part only); fresh turmeric root (1 1/2 inch) or 1 tablespoon powdered; 6 to 7 cups coconut milk
• thick; spice paste consisting of 1 tsp turmeric
• 1 T ground cumin
• 1T ground coriander
• 1 tsp pounded fresh ginger
• 1 tsp hot chili paste and 1 T ground fresh hot chilies.

1. 1.Cover bottom of dutch oven with peanut oil. Mix ingredients for the rendang paste and pound or process until smooth. Fry the rendang paste (2/3 cups) until fragrant and getting dry. Mix and add the spice paste to the pan, continuing to fry, scraping the bottom of the pan to keep it from scorching. Add the toasted coconut powder. During this process, you can add a little coconut milk to moisten the mixture.Scrape the bottom of the pan well.
2. 2. Add the meat, mixing well, moistening as you cook with a little coconut milk to keep it from scorching.
3. 3. When meat is browned, add enough coconut milk to just cover it.
4. 4. Let it all come to a boil, then turn down the heat and simmer uncovered, stirring often until the curry is nearly dry. Oil will come out of the mixture when it is ready.
5. Serve with Naan or rice.

lean beef, fresh coconut, ginger, garlic, lemon leaves, stalks lemongrass, ground cumin, ground coriander, ginger, hot chili

Taken from www.epicurious.com/recipes/member/views/low-yok-chins-rendang-daging-1268517 (may not work)