Beef Rendang - Rick Stein

Ingredients

• 1 1/4 cups coconut grated fresh, I had to use unsweetened desiccated coconut
• 8 chillies dried Kashmiri
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 3/8 cups shallots or onions - roughly chopped
• 3 1/2 tablespoons garlic roughly chopped
• 1/2 cup galangal peeled, or ginger
• 6 chillies hot red birds eye, seeded and roughly chopped
• 3 tablespoons coconut oil you can use vegetable oil
• 3 5/16 pounds chuck steak braising steak in the UK - cut into 5-6cm chunks
• 1 spice paste quantity of rendang, as above
• 1 11/16 cups coconut milk canned, don't buy the reduced fat stuff
• 4 lemongrass stalks bruised -, just bash them lightly
• 12 kaffir lime leaves dried, crumbled
• 2 cinnamon sticks x 7.5cm
• 1/2 cup tamarind water all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.
• seeds Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and
• 1 tablespoon palm sugar sold as a golden/tan paste - or you can use brown sugar but palm sugar will taste better in this dish.