Indonesian Beef Rendang Curry

Ingredients

• Water - 1 cup
• Vegetable oil - 2 tablespoons
• Salt - 1 teaspoon
• Brown sugar - 2 tablespoons
• Cardamom pods - 3
• Cloves - 3
• Cinnamon stick - 1
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Kaffir lime leaves - 4 leaves
• Galangal - 1 thumb-sized piece, sliced
• Lemongrass - 2 stalks, bruised
• Ginger - 1 thumb-sized piece, grated
• Garlic - 4 cloves, minced
• Shallots - 6, finely chopped
• Coconut milk - 2 cans (13.5 oz each)
• Beef chuck roast - 2 pounds, cut into cubes

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the shallots, garlic, and ginger. Sauté until fragrant.
3. Add the beef cubes and cook until browned on all sides.
4. Add the lemongrass, galangal, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, cinnamon stick, cloves, and cardamom pods. Stir well to coat the beef with the spices.
5. Pour in the coconut milk and water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
7. Stir in the brown sugar and salt. Cook for an additional 10 minutes.
8. Remove the lemongrass stalks, kaffir lime leaves, cinnamon stick, cloves, and cardamom pods before serving.
9. Serve the Indonesian Beef Rendang Curry hot with steamed rice or roti.