Scotch Beef Rendang

For the Rendang:

• Make the curry paste by blending the lemongrass, ginger, chilli and onions in a food processor until smooth.

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• Heat a heavy based pan, add the rapeseed oil and fry the paste for 3-4 minutes.

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• Add the diced Scotch Beef and mix well.

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• Fry for a further 3-4 minutes to brown the beef.

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• Add the coconut milk and 500ml water.

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• Bring to the boil then lower to a gentle simmer.

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• Meanwhile, toast the desiccated coconut in the oven for five minutes until golden.

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• Allow to cool then blend until broken up into smaller pieces. Set aside until needed.

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• After 1hr 30 minutes of the beef simmering, add the desiccated coconut, tamarind, sugar and lime leaves to the rendang beef mix.

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• Simmer for a further 30 minutes.

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• When the beef is tender and falling apart the curry is ready.

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For the Rice:

• Heat a heavy based pan and add the rapeseed oil.

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• Add the mustard seeds. When they start to pop, add the turmeric, curry leaves and rice.

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• Add the chicken stock cube and 500ml water, then leave to simmer for 8-9 minutes.

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To serve:

• Serve the curry with rice

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Slow cooker method:

• Follow the first four steps as above.

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• Once simmering transfer to the slow cooker and cook on low for four hours.

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• Meanwhile toast the coconut in the oven for five minutes until golden.

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• Allow to cool then blend until broken up into smaller pieces. Set aside until needed.

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• After four hours, add the desiccated coconut, tamarind, sugar and lime leaves.

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• Cook for a further two hours.

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• When the beef is tender and falling apart the curry is ready.

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• Serve with rice (Follow above method to cook the rice).

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