Indonesian Rendang YIAH StylePreparation time: 10 minutes

Total cooking time: 2 hours 30 minutes

Serves 6

Ingredients:

1.5 kg (3 lb) beef roast or chuck steak

2 medium onions, roughly chopped or 3 tbsp YIAH Country Onion Dip Mix

1 2/3 cups (410 ml/13 fl oz) coconut milk

2 – 3 tbsp YIAH Indonesian Rendang Seasoning

4 strips of lemon zest (rind)

1 tbsp lemon juice

2 teaspoons soft brown sugar

Directions:

1. Trim the meat of any fat and sinew, and cut it evenly into small (3 cm or 1 ½ inch) cubes.

2. Use the Rip Cord Food Chopper and chop onion until almost a paste, adding water if necessary.

3. Bring coconut milk to almost a boil in a large pan, and then reduce the heat to moderate and cook, stirring occasionally until the milk has reduced to half and the oil has separated out. Do not allow the milk to brown.

4. Add the YIAH Indonesian Rendang Spice Blend and stir for one minute. Add the meat and cook for 2 minutes until it changes colour. Add the onion or YIAH Country Onion Dip Mix, lemon zest, lemon juice and brown sugar. Cook over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.

5. Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop colour and flavour. The dish needs

constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.

NOTE: like most curries, this one benefits from being made ahead of time to allow the flavours to mature. Prepare 2 to 3 days in advance and store, covered, in the refrigerator. Reheat over low heat. The curry can also be completely cooled in the refrigerator and then frozen for one month.