40 mins
2 hours
4
Ingredients
600g lean diced Scotch Beef
For the Rendang paste:
2 x lemongrass stalks, roughly chopped
4 x red chillies, roughly chopped
2 x large onions, peeled and roughly chopped
60g ginger, peeled and roughly chopped
For the Rendang:
1 x tbsp Scottish rapeseed oil
200ml reduced fat coconut milk
30g desiccated coconut, lightly toasted in the oven
2 x kaffir lime leaves, coarsely chopped or ripped
20g tamarind paste
5g light brown sugar
20g Fish sauce
500ml water
For the rice:
1 x tbsp rapeseed oil
2 x tsp mustard seeds
2 x tsp turmeric
6 x curry leaves
220g basmati rice
1 x low salt chicken stock cube
500ml water
Cooking Method
Serve with your favourite greens like tenderstem broccoli, sugar snap peas & pak choi