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.