Beef Rendang

Ingredients

• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 3 tablespoons vegetable oil
• 5 ounces chuck steak or topside, cut into 1 1/4 inch cubes
• 3 lemongrass stalks white part only, bruised with a pestle
• 3 kaffir lime leaves plus 1 extra, rolled and thinly sliced
• 2 1/4 cups coconut milk tinned
• 1 cup water
• 1 tablespoon salt or to taste
• 2 tablespoons sugar or to taste
• 1 cup desiccated coconut
• 4 1/4 ounces shallots about 12 small French, peeled
• 1 1/2 inches galangal piece, peeled
• 1 1/2 inches ginger piece, peeled
• 3/4 inch turmeric
• 1 tablespoon ground tumeric
• 1/2 ounce red chillies about 20 dried, soaked in hot water for 30 minutes until softened, then drained

Nutrition

• Calories : 560 calories
• Carbohydrate : 34 grams
• Cholesterol : 15 milligrams
• Fat : 47 grams
• Fiber : 6 grams
• Protein : 11 grams
• SaturatedFat : 33 grams
• Sodium : 1460 milligrams
• Sugar : 9 grams