Beef Rendang

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The ingredient of Beef Rendang

• 2 teaspoons floor coriander
• 2 teaspoons floor cumin
• 1 2 teaspoon floor turmeric
• 2 brown onions chopped
• three garlic cloves chopped
• 2cm piece fresh ginger peeled chopped
• 1 long purple chilli chopped
• 400ml can coconut milk
• 2 tablespoons vegetable oil
• 1kg pork chuck steak trimmed cut into 3cm portions
• 4 fresh curry leaves
• 1 stalk lemongrass trimmed halved
• 1 tablespoon tamarind puree
• fresh curry leaves more
• four cups jasmine rice to serve

The Instruction of beef rendang

• ufeffheat a small frying pan over medium heat add floor coriander cumin and turmeric cook stirring for 1 minute or till fragrant process onion garlic ginger chilli 1 four cup coconut milk and spice aggregate in a food processor till mixture paperwork a paste
• heat oil in a large heavy primarily based saucepan over excessive warmth cook red meat in batches for 5 minutes or till browned all over transfer to a plate
• add spice paste to pan cook stirring for two minutes or until aromatic add curry leaves lemongrass ultimate coconut milk and half of cup water bring to the boil return beef to pan season with salt and pepper reduce warmth to low simmer included stirring from time to time for 1 hour half hour or till red meat is gentle
• add tamarind simmer uncovered for 10 to fifteen minutes or until sauce is thick remove and discard lemongrass sprinkle rendang with extra curry leaves and serve with steamed rice

Nutritions of Beef Rendang

fatContent: 439 76 calories
saturatedFatContent: 21 8 grams fat
carbohydrateContent: 11 1 grams saturated fat
sugarContent: 30 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 29 6 grams protein
sodiumContent: 77 milligrams cholesterol