Beef rendang curry
Lemon Grass Stems
2 stem, trimmed, outer leaves removed and roughly chopped
Chilli, Green or Red
1 individual, red, deseeded and chopped
10 g, peeled and roughly chopped
2 tablespoons, level
Beef sirloin steak, lean, raw
600 g, diced
1 medium, thinly sliced
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Beef stock cube(s)
1 cube(s), to make 400ml stock
Kaffir Lime Leaves
Lime Juice, Fresh
600 g, ready made cauliflower 'rice'
2 medium, finely sliced
2 teaspoons, level
1 medium, cut into wedges, to serve
- Put the lemon grass, chilli, garlic, ginger, garam masala and 4 tbsp water in the bowl of a mini food processor and blitz to form a thick paste. Set aside.
- Heat the oil in a medium pan over a high heat. Add the beef and cook, turning occasionally, for 4-5 minutes until browned. Transfer to a plate.
- Add the onion to the pan and cook for 6-8 minutes until softened. Add the curry paste and cook for a further 2-3 minutes or until fragrant.
- Return the beef to the pan and stir to coat. Add the coconut milk, stock and lime leaves, then bring to a boil. Reduce the heat then cover and simmer for 1 hour to 1 hour 15 minutes, until the sauce has thickened and the meat is tender. Stir through the lime juice
- Meanwhile, set a small pan over a medium-high heat. Add the coconut and cook for 3-4 minutes, stirring, until just browned. Transfer to a bowl and set aside. Cook the cauliflower 'rice' to pack instructions.
- Divide the cauliflower 'rice' between plates and top with the beef curry then scatter over the toasted coconut, spring onions and chilli flakes. Serve with the lime wedges on the side.