Beef Rendang Curry

It is worth making a large quantity of this because it keeps so well, developing more flavour each day.

Serves: 8

Ingredients

1.5 kg (3 lb) chuck blade, or round steak

½ jar Charmaine Solomon’s Rendang Curry Paste

1 tablespoon chopped fresh ginger

6 fresh red chillies, seeded

1 cup thick coconut milk

2 teaspoons sugar

2 Tablespoons ghee

Instructions

Cut beef into strips about 3 cm wide and 6 cm long.

Add to a heavy-bottomed saucepan ghee and Rendang curry paste. When fragrant, add the coconut milk. Add meat and bring quickly to the boil.

Reduce the heat to moderate until the gravy is thick, stirring occasionally. Turn the heat to low and continue cooking until the gravy is almost dry, stirring frequently to ensure the mixture does not stick to the pan. At the end of cooking time, approximately 2.5 hours, when the oil separates from the gravy, add sugar and stir constantly. Allow the meat to fry in the oily gravy until it is dark brown.

Serve with white rice, one or two vegetable dishes, sambals and prawn crisps and Reuben Solomon’s Harissa Relish.