Perfect served with rice and steamed greens. Serves: 6 people
- 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, roughly chopped
- 3 tbsp light-flavoured oil (canola, similar)
- 2 tbsp ground cumin
- 1tbsp brown sugar
- 2 tbsp ground coriander
- 2 tsp turmeric
- 5 lbs diced water buffalo steak or stewing meat
- 16 1fl oz coconut milk
- 2 cinnamon sticks
- 1 tbsp tamarind paste
- 2 tsp salt
1.Combine onions, garlic, ginger, chilies 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 paste plus cumin, coriander and turmeric and cook, stirring, for 2 minutes or until fragrant.
3.Add water buffalo meat and cook for 2 minutes, or until seared.
4.Pour in the coconut milk and 12 fl.oz water, add lemongrass, cinnamon, tamarind paste, sugar and 2 teaspoons of salt.
Simmer uncovered for 2 hours, stirring occasionally.?It can be left to simmer for another couple of hours – the meat will continueto tenderize and absorb more flavors. Add a little more water if it seemsunduly dry.
5.Serve theBuffalo Rendang with rice and steamed greens.