Ingredients

• 1 onion
• roughly chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp chopped galangal (or another tbsp of the above)
• 1 tbsp chopped garlic
• 1 lemongrass stalk
• tough outer layer removed and roughly chopped
• 1 tsp turmeric
• 6 long red dried chillies
• soaked in water and roughly chopped
• 2 tbsp sunflower oil
• 1 cinnamon stick
• 6 cardamom pods
• 650g/1lb 7oz braising steak
• cut into 2cm/1inch cubes
• 4 kaffir lime leaves
• zest of a kaffir lime or lime
• 400ml/14fl oz coconut milk
• 1 tbsp of tamarind paste or juice of a lime
• 50g/2oz desiccated coconut flakes
• coriander sprigs to garnish
• 1 tbsp sunflower oil
• 1 cinnamon stick
• 4 cardamom pods
• 250g/9oz basmati rice
• 600ml/1pint 1½fl oz water
• 2 tbsp chopped fresh coriander
• sea salt
• deep-fried shallots
• 1 deep-fried red chilli

Directions

• For the rendang paste
• place the onion
• ginger
• galangal
• garlic
• lemongrass
• turmeric and chillies into a food processor. Blend to form a smooth purée.
• Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
• Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
• Fry the meat in the paste stirring all the time
• until it is well browned.
• Pour over the coconut milk and tamarind purée and bring to a gentle simmer
• add the kaffir lime leaves and zest.
• Season with salt
• stir well then reduce to a simmer.
• Cook for between one hour and one hour and a half
• stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
• Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this
• as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
• For the herby rice
• wash the rice really well under cold water
• the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
• Add the spices and fry for a minute.
• Add the rice and fry until the grains begin to turn an opaque white.
• Add the water and a good pinch of salt.
• Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
• At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
• Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
• To serve
• mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang
• finish with a few sprigs of coriander and serve immediately
• garnished with the deep-fried shallots and chilli.