Beef Rendang (Dry Fried Curry)

Beef Rendang (Dry Fried Curry)

1.5 kg chuck, blade or round steak
2 med onions, roughly chopped
6 cloves garlic
1 tsp fresh ginger chopped
500 mls thick coconut cream
1 1/2 tsp salt
1 tsp ground tumeric
3 tsp chilli powder
2 tsp ground coriander
1 stem fresh lemon grass
2 daun salam or curry leaves
juice 1 lemon
2 tsp sugar

1. Cut beef into large pieces approx 3x5cm
2. Place onion, garlic, ginger into a vitamiser and add 100mls coconut milk. Cover and blend until smooth. Pour into a large saucepan and blend in a blender with remaining coconut milk. Add to a saucepan with the remaining ingredients except lemon juice and sugar. Mix well.
3. Add meat and bring quickly to the boil. Reduce heat to low add lemon juice and cook uncovered until thick. Turn heat low and continue cooking until the sauce has disappeared and the “curry” is almost dry. Stir the “curry” frequently during cooking. Cooking time is approx 2 1/2 hrs.
4. At the end of cooking time, when the oil separates from the sauce, add sugar and stir constantly. Allow the meat to fry in the oily gravy until dark brown.
5. Serve with rice and vegetables.