Put the spice
paste ingredients up to and including the chilies in a blender or food
processor and process until roughly chopped or pound in a mortar with a
pestle. Add the lemon grass and onions and process to a dry paste. Add the
tamarind liquid and blend to a soft paste.
Heat the oil
in a large saucepan and fry the beef until browned on all sides. Remove
with a slotted spoon and reserve.
Add the spice
paste to the hot pan and fry for 2-3 minutes, stirring constantly.
Return the beef to the pan with all the remaining ingredients and bring
slowly to the boil, stirring constantly.
Reduce the
heat and simmer very gently for 4-4.5 hours, stirring occasionally,
until the meat is tender and the sauce has reduced and thickened.
When the
sauce is very thick, increase the heat and, stirring constantly, fry the
beef in the thick sauce until the meat is a rich brown color.
Serves 4-6
Hot, spicy and dry, a rendang's flavor
improves with long slow cooking, as well as being kept for a couple of
days in the refrigerator.
