Buffalo rendang

Bill Granger uses lean buffalo meat and freshly ground spice paste for this version of Indonesias national dish
By Bill Granger
Buffalo rendang
  • Rating:
  • Serves: 6-8
  • Cook Time: 2.0833333333333335 hours 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy

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 buffalo steaks, or beef, diced
  • 400 ml coconut milk
  • 2 cinnamon sticks
  • 1 tbsp tamarind paste, or lime juice
  • 1 tbsp brown sugar
  • rice and steamed greens, to serve

Method

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

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

4. Pour in the coconut milk and 400ml water, then add the cinnamon, tamarind paste, sugar and 2 teaspoons of salt. Simmer uncovered for 2 hours, stirring occasionally.

5. Serve the beef rendang with rice and steamed greens.

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