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This is a mild, slightly sweet curry called Rendang.

Ingredients

1.5kg cooked beef

150g unsweetened desiccated coconut

900ml milk

3 tablespoons soya sauce

6 tablespoons vinegar

2/3 tablespoons of oil

 

4 cloves, crushed garlic

4 onions, quartered

salt and pepper to taste

1 tablespoon chilli powder

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 tablespoon ground ginger

 

Cooking Method

  1. Cut the beef into chunks and put into a shallow dish.
  2. Heat the coconut in the milk until nearly boiling.
  3. Cool slightly and liquidise or pound.
  4. Add the soya sauce and vinegar and pour the liquid over the beef.
  5. Leave stirring occasionally for 3 to 4 hours or overnight.
  6. Heat the oil and fry the garlic and onion until golden.
  7. Stir in the seasoning, chilli, coriander, turmeric and ginger and fry for 2 minutes.
  8. Transfer to a casserole, stir in the meat and liquid and mix well.
  9. Cook in a moderately hot oven – 190 degrees Celsius or gas mark 5 for about 1 hour until the meat is tender.
  10. HINT – if you use uncooked braising steak it will need about 2.5 hours of cooking time

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Recipe By:
Alex barker

Woman’s own Cookbook

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