Fragrant beef rendang curry
As this is Lorraine’s special week Dean Edwards thought he would cook up a spicy curry - the type of food which Lorraine loves!
Serves 4
Ingredients
800g skirt steak cubed 1'' pieces2 onions diced2 large sticks lemongrass bruised4 cloves garlic crushed1 thumb sized piece fresh ginger grated1 large red chilli deseeded diced1 tbs garam masala½ tsp turmeric1 tsp paprika½ tsp cinnamon1 tbs brown sugar1 x 400g tin coconut milk300ml water50g desiccated coconutSalt and pepperJuice 1 limeFresh coriander for garnishRice as a accompaniment
Method
Toast the desiccated coconut in a dry pan until just coloured and set aside. Seal the beef in a large casserole along with a small amount of oil until browned, you may need to do this in batches, set aside along with the toasted coconut
In the same casserole dish fry the onion and lemongrass in some oil over a medium heat for 5 minutes until golden, add in the garlic, ginger, and chilli then cook for a further 5 minutes
Add the spices (garam masala, turmeric, paprika and cinnamon) and sugar, then add back in the beef you previously browned off. Pour in the coconut milk, water and the desiccated coconut then bring to a simmer, place a lid on then cook over a low heat for 1 ½ hours
The sauce should be thick, rich and coating the beef, if not remove the lid and reduce the sauce for a few minutes over a medium heat. Season with salt and pepper and a good squeeze of lime juice
Remove the lemongrass stalks before serving with some fresh coriander and a side of rice