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
  1. Heat the vegetable oil in a heavybased saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.
  2. 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.
  3. Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and
    simmer for 1 hour.
  4. If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency.
  5. Serve with steamed Thai rice.
Recipe from

Recipe from Spice Yourself Slim by Kalpna Woolf, published by Pavilion Books.

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