Malaysian Beef Rendang

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 grated 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

Directions

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

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.

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.