Indonesian Beef Rendang Curry Recipe

Number of serving: 6

Total Preparation time: 15minutes

Marinating time: 120 minutes or more

Total Cooking time: 30minutes

Ingredient A:
1.5kg / 3 lb chuck steak, remove excessive fat, sinew, cut to bite size.

1 2/3 cups / 410ml / 13 fl oz coconut milk


Ingredient B:
2 onions, coursely chopped
4 teaspoon garlic, crushed

1 tablespoon water


Ingredient C:
2 teaspoon ground coriander
teaspoon ground fennel
2 teaspoon ground cumin
teaspoon ground cloves


Ingredient D:
4 chopped red chillies
1 lemon grass (only stem is used)

2 strips lemon rind
1 tablespoon lemon juice
2 teaspoons brown sugar

Process ingredient B with food processor until smooth. Bring the coconut milk to boil in a large pan, change the heat to moderate and stirring intermittently, until the milk volume has reduced by half, but don't let the milk turn brown color. Add Ingredient C and continuous stir for another 2 minute. Add the beef, cook for 2 minutes until beef color changed. Add the onion mixture and Ingredient D. Continue to cook over moderate heat for 3 hours until the curry is thickening and the oil from coconut milk emerge. Slowly and repeatedly stir at this moment to prevent burning. The curry is ready to serve when it become dry and change to brown in color.

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