Malaysian Beef Rendang

Name: Malaysian Beef Rendang
Total time: 120
Yield: 6
Ingredients: 0.375 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; 1.25 pounds beef stew meat, cut into 1 inch cubes; 1.5 tablespoons white sugar; 2 cups shredded coconut; 5 whole cloves; 1 cinnamon stick; 1.6666666269302 cups coconut milk; 0.875 cup water; salt to taste

Recipe by Trevor Hobson from allrecipes.com

Dinner 2 Hr.

Ingredients

6 servings

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0.375 pound shallots
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3 cloves garlic
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15 dried red chile peppers
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5 slices fresh ginger root
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5 lemon grass, chopped
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2 teaspoons coriander seeds
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2 teaspoons fennel seeds
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2 teaspoons cumin seeds
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1 pinch grated nutmeg

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1 tablespoon vegetable oil
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1.25 pounds beef stew meat, cut into 1 inch cubes
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1.5 tablespoons white sugar
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2 cups shredded coconut
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5 whole cloves
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1 cinnamon stick
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1.6666666269302 cups coconut milk
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0.875 cup water
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salt to taste

Instructions

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.