January 23 2017
Malaysian beef, shalott and sweet potato rendang
Recipe by Kalpna Woolf
A real winter warmer, full flavours & a sweet tang. This rendang curry is a favourite in our house with the kids always asking for seconds.
Not hard to make but requires a few special ingredients, it’s worth going to your local Chinese supermarket to source a couple of the less common items.
- 3 tbsp vegetable oil
- 800g rump beef, cut into cubes
- 3 tbsp sesame oil
- 16 shallots, peeled and left whole
- 1 sweet potato, peeled and cubed
- 4 garlic cloves, crushed
- 1 tbsp fresh ginger, peeled and grated
- 1 red chilli, seeded and finely diced
- 2 tsp turmeric
- 2 tsp ground cinnamon
- ½ cinnamon stick
- 1 tbsp Malaysian curry powder
- ½ tsp black pepper
- 4 strips lemon rind
- 250ml thick coconut milk
- 125ml beef stock
- 1 tsp sugar
- Heat the vegetable oil in a heavybased saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.
- Add the sesame oil and the shallots to the pan and sauté for 2-3 minutes, then add the sweet potato, crushed garlic, ginger, chilli, turmeric, cinnamon (both the stick and the ground stu ), curry powder and black pepper, and cook for 2 minutes, making sure the spices are cooked and sizzling.
- Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and
simmer for 1 hour.
- If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency.
- Serve with steamed Thai rice.
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