Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
Contains a whole spice and aromatics sachet, a curry paste pouch and a coconut milk pouch.
Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.
With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.
Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelised for hours in this spiced sauce until both marry together in a deeply flavourful caramelised dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelising. For that traditional Rendang, see the recipe below.
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil)
Add your fresh ingredients and stir fry for 2-3 minutes
Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you
Heat 1 tbs. oil in a solid bottomed pan, add half the beef (use 350g in total) and brown all over until caramelised, set aside and brown the remaining meat.
Place all the meat and the spices and aromatics from the small spice pouch in the pan - including the chilli if you would like extra heat. Pour in the Rendang paste and fry the meat in the paste for 1-2 minutes. Add the coconut milk and 1 bruised lemongrass stalk (bash with a rolling pin and remove the tough outer leaves) and/or 3-4 kaffir lime leaves, torn into half. Add 100ml water and bring to a boil. Simmer, covered, stirring often, until the meat is very tender and the sauce coats the meat, around 70-90 minutes.
Remove the lemongrass and serve hot.
Water, Coconut Milk Powder (19%), Desiccated Coconut (9%), Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Palm Sugar, Ground and Whole Spices, Lemongrass, Rice Flour, Salt, Red Chilli, Galangal Root, Ginger, Fresh Turmeric Root, Garlic, Whole MILK Powder.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||13.0g|
|of which sugars||3.3g|