Rendang

• 3 tablespoons cooking oil
• 2 onions sliced
• 2 cloves garlic peeled and crushed
• 2 inches fresh root ginger 2" piece, peeled and finely chopped
• 2 tablespoons curry Schwartz Hot Thai, Blend
• 1 teaspoon lemon grass Schwartz Ground
• 1 1/4 cups dessicated coconut
• 1 pound rump steak cut into thin strips,, 1lb
• 6 2/3 tablespoons creamed coconut and 300ml,, 1/2 pint hot water bl
• 1 teaspoon salt

1. Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass for 3-4 minutes. Add the desiccated coconut and fry for a further minute.
2. Add the steak and fry until the redness has disappeared. Add the coconut milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or until the liquid has evaporated and the curry is very dry. Stir occasionally.

cooking oil, onions, garlic, fresh root ginger, curry, lemon grass schwartz ground, coconut, coconut, salt

Taken from www.yummly.com/recipe/Rendang-1672120 (may not work)