Indonesian Beef Rendang Curry
Indonesian Beef Rendang Curry is a rich and flavorful slow-cooked beef dish with aromatic spices and coconut milk.
Ingredients - Serves 6
- 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
Let's Get Started
- In a large pot, heat the vegetable oil over medium heat.
- Add the shallots, garlic, and ginger. Sauté until fragrant.
- Add the beef cubes and cook until browned on all sides.
- 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.
- Pour in the coconut milk and water. Stir to combine.
- 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.
- Stir in the brown sugar and salt. Cook for an additional 10 minutes.
- Remove the lemongrass stalks, kaffir lime leaves, cinnamon stick, cloves, and cardamom pods before serving.
- Serve the Indonesian Beef Rendang Curry hot with steamed rice or roti.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 800mg
- Sugar: 2g
