Beef Rendang

• 2 red onions medium, chopped
• 4 cloves garlic chopped
• 2 inches fresh ginger chopped
• 2 red chili peppers fresh long, chopped
• 1 tablespoon galangal grated fresh
• 1 teaspoon ground coriander
• 1/2 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 3 1/3 pounds beef stew meat cut into 1-inch cubes
• 14 ounces coconut milk
• 4 inches lemon grass fresh, bruised
• 3 kaffir lime leaves fresh, torn
• 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, ginger, red chili peppers, ground coriander, ground cumin, ground turmeric, salt, beef stew meat, coconut milk, lemon grass, lime, rice

Taken from www.yummly.com/recipe/Beef-Rendang-1398874 (may not work)