Beef rendang recipe

• 800 g (28.2oz) Rump beef cut into cubes
• 3 tbsp Sesame oil
• 3 tbsp Vegetable oil
• 1 Sweet potato, peeled and cubed
• 16 Shallots peeled and left whole
• 4 Cloves of garlic (crushed)
• 1 tbsp Fresh ginger, peeled and grated
• 1 Red chilli, seeded and finely diced
• 2 tsp Turmeric
• 2 tsp Ground cinnamon
• 0.5 Cinnamon Stick
• 1 tbsp Malaysian curry powder
• 0.5 tsp Black pepper
• 4 Lemon rind strips
• 250 ml (8.8fl oz) Thick coconut milk
• 125 ml (4.4fl oz) Beef stock
• 1 tsp Sugar
• 1 Pinch of sea salt and black pepper

1. Heat the vegetable oil in a heavy based saucepan and seal the meat in batches.
2. Remove the meat from the pan and keep warm.
3. Add the sesame seed oil and the shallots to the pan and saute for 2 - 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
4. Add the beef, lemon rind, coconut milk and stock.
5. Season well with the sea salt and the sugar.
6. Cover and simmer for 1 hour.
7. If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened.
8. Serve with steamed Thai rice.

beef, sesame oil, vegetable oil, sweet potato, shallots, garlic, ginger, red chilli, turmeric, ground cinnamon, cinnamon, curry powder, black pepper, lemon rind strips, coconut milk, stock, sugar, salt

Taken from www.lovefood.com/guide/recipes/11505/rachel-greens-redang (may not work)