Beef Rendang

1. Chop the spice paste ingredients and blend in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom, and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
3. Pour in the coconut milk, tamarind juice and water, then simmer over medium heat, stirring often, until the meat is almost cooked.
4. Stir in the kaffir lime leaves, toasted coconut and sugar, mixing them well through the meat.
5. Lower the heat, cover and simmer for 1 to 1.5 hours, until the meat is very tender and the gravy has dried up, adjusting the salt and sugar to taste.
6. Serve straight away with steamed rice, and set some aside for the next day, when it tastes even better.

Tips from the ZestyPlate Kitchen

• Fry the spice paste until it smells properly fragrant and the oil begins to separate; this is where the flavour starts.
• Keep the heat low and stir often as the sauce reduces so it caramelises rather than catches and burns.
• Toasted coconut brings a nutty richness and helps the gravy thicken.
• Let the reduction take its time. Rendang is meant to be dry, with the sauce coating the meat rather than pooling around it.