My version of Beef Rendang is adapted from several cookery books, I’ve never actually tasted an authentic Rendang before so I can’t comment on the similarities, what I can tell you is that my family love this version and there is never any left after cooking.
Blend 6 Shallots, 3 cloves of garlic, 1inch piece of ginger, 2 sticks of lemongrass, 10 dried chillies (I used 4 fresh for this batch as we had ran out of dried but it does work better with dried) and 1 tbsp oil.
Heat 1 Tbsp veg oil in a pan and heat the above paste for 2 mins until soft. To this mixture add 2tsp ground cumin, 5 crushed cardamon pods, 1 tsp turmeric and 1 cinnamon stick and fry for 1 min.
To the above mixture add 500g of diced beef, (I prefer a cheaper cut as the beef will be slowly cooked). Cook for 4 mins until the beef is browned.
Pour 400ml coconut milk and 200ml cold water into the pan and simmer for 1/2 hours.
(The colour will be much darker if dried chillies are used)
Fry 25g desiccated coconut in a pan until brown, add to the cooked sauce and sprinkle with raw onion and coriander if required.