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–+ servings
Rendang curry served on a black camp plate with a side of rice.

Beef Rendang Curry Recipe

Saffron Hodgson
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Rendang Curry is a flavorful and spicy stew that is great for any cut of red meat including beef and other game.
Preparation 10 minutes
Cook 50 minutes
Ready in 1 hour
Servings 4 Servings
CourseMain Dish
InfluenceAsian
DifficultySeasoned
MethodStewed
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Ingredients

Rendang Curry Paste

  • 1 stalk lemongrass (white base only)
  • 1/2 small onion
  • 1 clove garlic
  • 1 fresh chili
  • 1 dried chili
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground anise
  • 1/4 teaspoon black pepper
  • 1 cup water

Beef Curry

  • dash oil
  • 2 pounds diced beef
  • 1/2 cup coconut cream
  • 3 cups water
  • 1 tablespoon sugar
  • 1 kaffir lime leaf
  • 1 tablespoon desiccated coconut

Equipment

  • grinder (mortar and pestle, or electric)
  • pot

Directions

Rendang Curry Paste

  • Finely chop the lemongrass, onion, garlic, and chilis. Add the coriander, cumin, anise, black pepper, and water, then grind down into a smooth paste.

Beef Curry

  • Heat a pot over low heat and add the Rendang curry paste. Slowly cook for 10 minutes.
  • Turn the heat up to medium then add the diced beef. Cook and stir until browned on all sides, about 2 minutes.
  • Add the coconut cream and enough water to just cover all the meat. Cover with a lid and bring to a boil. Add the sugar and kaffir lime leaf then reduce the temperature and simmer. Stir regularly and add additional water if the level falls beneath the meat.
  • The meat is cooked when it is very tender, about 35 minutes. Remove the lid and let the sauce reduce down to thicken and cover the meat.
  • Stir through the desiccated coconut then serve.