Malaysian Curry Beef Rendang

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Brown sugar (2 tablespoons)
• Lime juice (2 tablespoons)
• Cardamom pods (3)
• Cloves (3)
• Cinnamon stick (1)
• Chili powder (1 tablespoon)
• Cumin powder (1 teaspoon)
• Coriander powder (2 teaspoons)
• Turmeric powder (1 teaspoon)
• Kaffir lime leaves (5 leaves)
• Galangal (2-inch piece, sliced)
• Lemongrass (2 stalks, bruised)
• Coconut milk (2 cans (800ml))
• Beef (1.5 kg, cubed)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the lemongrass, galangal, kaffir lime leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 2-3 minutes until fragrant.
3. Add the beef cubes and cook until browned on all sides.
4. In a separate bowl, mix together the turmeric powder, coriander powder, cumin powder, chili powder, lime juice, and brown sugar to form a paste.
5. Add the spice paste to the pot and stir well to coat the beef.
6. Pour in the coconut milk and bring to a simmer.
7. Reduce the heat to low, cover the pot, and let the curry simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
8. Season with salt to taste.
9. Serve the beef rendang hot with steamed rice or roti canai.