Malaysian Beef Rendang

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Ingredients

• 3/8 pound shallots
• 3 cloves garlic
• 15 dried red chile peppers
• 5 slices fresh ginger root
• 5 lemon grass, chopped
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 1 pinch grated nutmeg

• 1 tablespoon vegetable oil
• 1 1/4 pounds beef stew meat, cut into 1 inch cubes
• 1 1/2 tablespoons white sugar
• 2 cups shredded coconut
• 5 whole cloves
• 1 cinnamon stick
• 1 2/3 cups coconut milk
• 7/8 cup water
•       salt to taste

    DIRECTIONS

• Prep
  30 m
• Cook
  1 h 30 m
• Ready In
  2 h

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.