Beef Rendang (Dry Beef Curry) Recipe

• 2 Tbsp. Minced fresh red chile -or possibly-
• 4 tsp Sambal ulek
• 3 x -(up to)
• 4 slc Ginger
• 2 slc Fresh galangal -or possibly-
• 1/2 tsp Grnd galangal
• 3 x Cloves garlic
• 1/2 c. Minced onion
• 1 tsp Salt
• 1/4 tsp Grnd turmeric
• 2 tsp Grnd coriander
• 1 c. Thick coconut lowfat milk
• 1 c. Thin coconut lowfat milk
• 1 stalk lemon grass, cut in 2" pcs and bruised
• 1 x Salam or possibly curry leaf
• 1 1/2 lb Stewing beef (chuck, etc), cut in 2" cubes

1. A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)
2. Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or possibly morter.
3. Add in thick coconut lowfat milk as needed to help blending.
4. In a wok, deep skillet or possibly heavy pan combine paste, remaining coconut lowfat milk, lemon grass, salam leaf and beef.
5. Bring just to a boil, reduce heat and simmer uncovered till beef is tender (2-3 hrs).
6. If you stop here you have a basic type of beef curry.
7. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate.
8. Fry the meat carefully till browned; be careful not to scorch the meat.
9. Searves 6-8 with other dishes.

fresh red chile or possibly, sambal ulek, ginger, galangal, garlic, onion, salt, turmeric, coriander, coconut lowfat milk, coconut lowfat milk, lemon grass, curry, stewing beef

Taken from cookeatshare.com/recipes/beef-rendang-dry-beef-curry-82221 (may not work)