Beef Rendang

• 6 limes
• 6 kaffir lime leaves
• 3 stalks lemongrass
• 4 pieces ginger (thumb size x 4)
• 10 garlic cloves
• 10 shallots
• 16 candlenuts
• 2 pieces galangal ginger (thumb size x 2)
• 1 piece ginger
• 200 g red chilies
• coconut milk of 1 coconut
• 12 tablespoon palm sugar
• 6 limes
• 6 kaffir lime leaves
• 1 12 kg beef (cubed or sliced)

1. Grind all ingredients together except the red chili to a fine paste.
2. Grind the red chili separately to a fine paste.
3. Fry the first part of the ground ingredients with hot oil and 5 pieces of kaffir lime leaves and add salt.
4. Then, add the ground chili paste with 1/2 tbsp of palm sugar.
5. Fry all this till fragrant and then add beef cubes or slices.
6. Once all the beef is coated, add all the milk of 1 coconut.
7. Cook on low fire for 45 minutes or till it becomes dry and thick.
8. Remove and serve.

limes, lime leaves, stalks lemongrass, ginger, garlic, shallots, candlenuts, galangal ginger, ginger, red chilies, coconut milk, palm sugar, limes, lime leaves, beef

Taken from www.food.com/recipe/beef-rendang-319364 (may not work)