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Rendang (Indonesian Dry Meat Curry)

main dish, filipino, offal, beef

1 kg beef or mutton
2 medium onions
2 garlic cloves
1 tablespoon fresh ginger; chopped
3 tablespoon peanut oil
1 small cinnamon stick
4 cloves
3 teaspoon ground coriander
1 teaspoon ground cummin
1 teaspoon ground black pepper
1 teaspoon ground chillies; to taste
1/2 teaspoon ground fennel
1/2 teaspoon ground kencur **
3 tablespoon desiccated coconut; toasted
4 cup thin coconut milk
2 teaspoon salt
1/4 cup tamarind liquid
1 cup thick coconut milk

NB * Kencur is "aromatic ginger". Cut meat into large cubes. Finely slice half the onions and set aside. Roughly chop the other half and put into blender with garlic and ginger (If blender is not available, finely grate the onions, garlic and ginger or pound in a pestle and mortar). Blend to a smooth pur‚e, adding a little coconut milk if needed. Put meat into a bowl, mix well with ground ingredients and set aside to marinate. : In a large saucepan, heat the oil and fry the sliced onion and whole spices, stirring occasionally until onion is soft and starts to turn golden. Add meat and fry until meat changes colour. Add coconut, thin coconut milk and salt. Stir while bringing to the boil and continue stirring for about 10 minutes. Simmer uncovered (it curdles if covered IMH) until meat is almost tender. Add tamarind liquid, stir well and simmer until liquid is almost dry. Add thick coconut milk, stirring constantly, and allow to simmer again until oil separates from gravy and curry is very dry. Recipe: Charmaine Solomon "The complete Asian Cookbook" Mmed IMH c/o Georges' Home BBS 2:323/4.4 From: Ian Hoare Date: 09 Jan 97 National Cooking Echo Ä

Yield: 8 servings

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