Ingredients:
2 lbs beef (brisket, flank, or round)
1 can of coconut milk
5 kaffir lime leaves
5 shallots
4 cloves of garlic
2 lemongrass stalks
1 inch ginger
1 inch galangal
3 red chilies
3 dried red chilies
1 tsp turmeric
2 tsp tamarind paste
2 tsp salt
1 tsp sugar
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
Instructions:
Cut the beef into 2 inch cubes and set aside.
Blend the shallots, garlic, lemongrass, ginger, galangal, red chilies, dried red chilies, and turmeric to form a paste.
Heat a large pan with a bit of oil and sauté the spice paste until fragrant, about 5 minutes.
Add the beef to the pan and cook until browned on all sides.
Pour in the coconut milk, kaffir lime leaves, tamarind paste, salt, sugar, coriander seeds, cumin seeds, and fennel seeds. Stir to combine.
Reduce the heat to low and let the rendang simmer for 2-3 hours, stirring occasionally, until the sauce has thickened and the beef is tender.
Serve with steamed rice.
