Beef rendang

• Beef shin 1kg

For the spice paste:

• Ground turmeric ½ tsp
• Ground coriander 1 tbsp
• Ground cumin 1 tbsp
• Kashmiri chilli powder 1-2 tbsp
• Shrimp paste 1 tsp
• Fish sauce 2 tbsp
• Lemongrass stems 1 bunch, finely chopped
• Kaffir lime leaves 10, finely chopped
• Garlic 5 cloves, finely chopped
• Shallots 4, finely chopped
• Galangal/Thai ginger 1 thumbsized piece, finely chopped
• Coconut or vegetable oil for frying
• Coconut milk 1 ltr
• Beef stock 300ml
• Palm sugar 1-2 tsp, grated
• Sea salt and ground pepper to taste

1. For the spice paste: blend together the turmeric, coriander, cumin, chilli powder, shrimp paste, fish sauce, lemongrass, lime leaves, garlic, shallots and ginger.
2. Dice the beef into cubes and marinate in the spice mix for 2–24 hours.
3. Heat a good amount of vegetable or coconut oil in a heavy bottomed pan until it is bubbling. Add the beef and fry for 3–5 minutes.
4. Add in the coconut milk, beef stock, palm sugar and season with salt and pepper.
5. Cook on a low heat for 2–5 hours, stirring occasionally.
6. When the beef is tender and falling apart, and the consistency of the sauce is thick, then you know it’s ready.
7. Serve the rendang with jasmine rice.