Rendang

• 2 hot dried red chiles
• 3 garlic cloves, peeled
• 3 shallots, peeled
• One 1-inch piece fresh ginger or galangal, peeled and roughly chopped
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons tamarind paste (page 585), or the juice and zest of 2 limes
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 pound boneless beef, preferably chuck, cut into 1-inch cubes
• 1 cup coconut milk, homemade (page 584) or canned
• Salt to taste

1. Put the chiles, garlic, shallots, ginger, turmeric, cumin, and coriander in a food processor.
2. Process until everything is minced (or mince everything by hand and combine).
3. Add the tamarind paste and process until smooth.
4. Heat the oil in a skillet with a lid and place over medium-high heat.
5. Add the spice paste and cook, stirring occasionally, until fragrant, about 2 minutes.
6. Add the beef and cook, stirring occasionally, until browned and covered with the sauce.
7. Pour in the coconut milk and bring the mixture to a boil.
8. Lower the heat, cover, and simmer until the sauce dries out, about 1 hour.
9. Season with salt and serve.

red chiles, garlic, shallots, fresh ginger, ground turmeric, cumin seeds, coriander seeds, tamarind paste, corn, beef, coconut milk, salt

Taken from www.epicurious.com/recipes/food/views/rendang-386294 (may not work)