Rendang is one of my favorite curries, and this is my personal take on it! I’m using goat, but you can easily swap it for your favorite slow-cook cut of beef. The dish is cooked low and slow for 3 hours, allowing the bold flavors of roasted red chilies, lemongrass, coconut cream, and spices to fully develop.
Rendang Curry
Prep time:
Cook time: 3 hours
Serves: 6-8 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Cook time: 3 hours
- Serves: 6-8 People
Ingredients
Rendang
- 2kg Cubede Goat or Beef
- Extra virign olive oil
- 2 Cinnamon sticks
- 1 Tsp Ground cardmom
- 2 Tsp Tamarind paste
- 1 Tsp Ground cloves
- 4 Star anise
- 1 Orange zest
- 2 400ml Coconut cream
- 500ml Beef bone broth or stock
- Black pepper
- Flaky salt
- Roti
- Fried shallots
- Rice
Rendang Paste
- 12 Red chilies
- 1 Brown onion
- 2 Lemongrass shoots
- 4 Garlic cloves
- 4 Kaffir lime leaves
- 2 Inch Cube Fresh ginger grated, (3 Tsp of minced ginger)
- Extra virgin olive oil
Method
- 1)
Lay a wire rack over an open flame and place the12 chilies on top, blacken each side of the chilies.
- 2)
In a blender add the chilies, one brown onion, two lemongrass shoots, four garlic cloves, four kaffir lime leaves, three inch ginger cube and extra virgin olive oil. Blend until smooth.
- 3)
Dice up your meat.
- 4)
Whack a pan on high heat, add olive oil and brown off your meat.
- 5)
In a deep saucepan with a lid, add four tablespoons of olive oil, the curry paste, two cinnamon sticks, four star anise, one teaspoon ground cardamom, one teaspoon ground cloves and the zest of one orange. Give it a stir.
- 6)
Add two tins of coconut cream, 500mls beef broth, 2 teaspoons of tamarind paste and generous pinch of salt and pepper. Pop on the lid and simmer on low for approximately 3 hours. You can then remove the lid, turn up the heat until the liquid reduces.
- 7)
Serve with roti and rice.
