Recipe: Buffalo rendang recipe

125 Mins

• 2 Red onions, roughly chopped
• 5 Cloves garlic, peeled
• 2 tbsp Grated ginger
• 6 Large red chillies, seeds removed, roughly chopped
• 3 Stalks lemongrass, white part only, roughly chopped
• 3 tbsp Light-flavoured oil
• 2 tbsp Ground cumin
• 2 tbsp Ground coriander
• 2 tsp Turmeric
• 2 kg (4.4lbs) Buffalo steak, diced
• 400 ml (14.1fl oz) Coconut milk
• 2 Cinnamon sticks
• 1 tbsp Tamarind paste
• 1 tbsp Brown sugar

1. Combine the onions, garlic, ginger, chillies and lemongrass in a food processor and pulse to a paste.
2. Heat the oil in a large heavy-based saucepan over a medium heat. Add the paste plus the cumin, coriander and turmeric and cook, stirring, for 2 minutes or until fragrant.
3. Add the buffalo steak and cook for 2 minutes, or until seared.
4. Pour in the coconut milk and 400ml water, then add the cinnamon, tamarind paste, sugar and 2 teaspoons of salt. Simmer uncovered for 2 hours, stirring occasionally.
5. Serve the beef rendang with rice and steamed greens.

Source: http://www.lovefood.com/guide/recipes/11166/bill-grangers-buffalo-rendang