Buffalo rendang recipe

Name: Buffalo rendang recipe
Ingredients: 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 only, roughly chopped; 3 tbsp Light-flavoured oil; 2 tbsp Ground cumin; 2 tbsp Ground coriander; 2 tsp Turmeric; 2 kg (4.4lbs) Buffalo steak, diced; 400 ml (14.1fl oz) Coconut milk; 2 Cinnamon sticks; 1 tbsp Tamarind paste; 1 tbsp Brown sugar

14 ingredients

7 steps

Ingredients

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 only, roughly chopped
3 tbsp Light-flavoured oil
2 tbsp Ground cumin
2 tbsp Ground coriander
2 tsp Turmeric
2 kg (4.4lbs) Buffalo steak, diced
400 ml (14.1fl oz) Coconut milk
2 Cinnamon sticks
1 tbsp Tamarind paste
1 tbsp Brown sugar

Directions

1

Combine the onions, garlic, ginger, chillies 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.
3

Add the paste plus the cumin, coriander and turmeric and cook, stirring, for 2 minutes or until fragrant.
4

Add the buffalo steak and cook for 2 minutes, or until seared.
5

Pour in the coconut milk and 400ml water, then add the cinnamon, tamarind paste, sugar and 2 teaspoons of salt.
6

Simmer uncovered for 2 hours, stirring occasionally.
7

Serve the beef rendang with rice and steamed greens.