Lamb/Beef Rendang (Dry Malaysian Meat Curry)

Ingredients:

1 kg lamb/beef, cut into inch cubes
1 tbsp salt
1 tsp pepper

Blend Ingredients

2 lemongrass, sliced (white part only)
10 fresh red chili (add-in some dried chili for better spicy)
1 bulb garlic, chopped
1 knob (1 inch) ginger, sliced
1 knob galangal, sliced
1 knob fresh kunyit/turmeric or 1 tbsp turmeric powder
15 shallots or 4 large red onion, sliced
80 mL water

1/2 cup cooking oil
some turmeric leaf
2 tbsp cumin powder
2 tbsp fennel powder or coriander powder
500 mL thick coconut milk
1 cup water (add more if gravy dried up)
1 cup dry-tossed dessicated coconut
3 tsp salt
1 tsp pepper

Method:

In a large mixing bowl, marinate lamb with salt and pepper for at least 30 minutes; set aside.

Blend together all the blend ingredients with some water to form paste; set aside.

In a wok or pot, dry fry the blended paste over medium heat for about 5 - 10 minute till almost dry with bubble holes.

Pour-in oil and sauce the paste till aroma and separate from oil.

Add-in turmeric leaves, cumin powder and fennel powder, stir to toss for short while.

Pour-in coconut milk and water, bring to boil over high heat.

Add-in meat and bring to boil again (stir-occasionally to avoid burn at the bottom).

Let it stew over low heat for about 30 minutes to reduce the gravy to half.

Stir-in dessicated coconut and continue simmering (stir-occasionally) till gravy is thicken.

Seasoning curry with salt and pepper.

Best serve hot with steamed rice or bread (taste better to cook a night in advance and reheat right before serving).