Beef Rendang

This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice

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 whole 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

Direction

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.

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