Beef Rendang

• 1/2 cup chopped shallots
• 1/3 cup thinly sliced peeled ginger
• 1 1/2 tablespoons minced garlic (about 5 cloves)
• 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 teaspoons ground turmeric
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground cinnamon
• 6 whole cloves
• 1 to 2 serrano chiles, chopped
• 1 (14-ounce) can light coconut milk, divided
• 2/3 cup flaked unsweetened coconut, toasted
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 2 teaspoons sugar
• 2 (3-inch) fresh lemongrass stalks, crushed
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 4 cups hot cooked basmati rice

1. Place first 9 ingredients in a food processor or mini chopper. Add 1/4 cup coconut milk; process until smooth. Spoon mixture into a bowl; set aside.
2. Place 3 tablespoons coconut milk and flaked coconut in food processor; process until a smooth paste forms.
3. Heat a large saucepan over medium-high heat. Add shallot mixture; cook 1 minute or until fragrant, stirring constantly. Stir in remaining coconut milk, rind, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat to medium-low, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Discard lemongrass. Stir in flaked coconut mixture; simmer 10 minutes or until liquid almost evaporates. Serve over rice.

shallots, ginger, garlic, chili garlic, ground turmeric, salt, ground cinnamon, cloves, serrano chiles, light coconut milk, coconut, lime rind, lime juice, sugar, fresh lemongrass stalks, chuck roast, chicken broth, hot cooked basmati rice

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