Rendang (dry meat curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef or mutton |
| 2 | mediums | Onions |
| 2 | cloves | Garlic |
| 1 | tablespoon | Chopped ginger |
| 3 | tablespoons | Oil |
| 1 | small | Stick cinnamon |
| 5 | Whole cloves | |
| 3 | teaspoons | Ground coriander |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Chili powder (or to taste) |
| ½ | teaspoon | Ground fennel |
| 3 | tablespoons | Desiccated (finely shredded) coconut |
| 4 | cups | Thin coconut milk |
| 2 | teaspoons | Salt |
| ¼ | cup | Tamarind liquid |
| 1 | cup | Thick coconut milk |
Directions
Cut meat into largish cubes. Finely slice one onion and set aside. Chop other onion, and blend with garlic and ginger in a blender until a smooth puree, adding 2 tbs. thin coconut milk if necessary. Put meat into a bowl, mix well with ground ingredients and blended paste, and mix well. set aside.
Heat oil and fry thinly sliced onion and whole spices, stirring occasionally, until onion is soft, and starts to turn golden. Add meat and fry until meat changes color. Add ground spices, coconut, thin coconut milk, and salt. Stir while bringing to boil, and continue stirring for about 10 mins. Simmer uncovered until meat is almost tender. Add tamarind liquid, stir well and simmer until liquid is almost dry. Add thick coconut milk, stirring constantly, and allow to simmer again until oil separates from gravy and curry is very dry.
Posted to FOODWINE Digest 08 Feb 97 by JON RANDALL <spellworks@...> on Feb 9, 1997.