Rendang is a dish which originated from the Minangkabau people of Indonesia. It is one of the characteristic foods of the Minangkabau culture, and it is served at ceremonial occasions and to honor guests.

2 1/2 lbs beef, cut into 1 inch cubes
12 shallots, chopped (or 2 onions)
5 cloves of garlic, chopped
4 pieces of laos
75 g young galangal
1 inch of fresh ginger, grated
< cup of Sambal Ulek (optional)
4 stems of lemongrass
1 tsp turmeric
1 tsp coriander
1 tsp cumin seeds
5 curry leaves
4 lime leaves
3 cups of coconut milk
1 tsp of tamarind, in 4 tablespoons of warm water
1 Tbsp of gula jawa (Indonesian Palm Sugar)
salt to taste

Process the shallots, garlic, laos, ginger, sambal ulek and turmeric to a smooth paste. Dry fry the coriander and cumin until they give off a good aroma, then grind them finely and add to the paste. Spoon it all over the cubed meat in a bowl and mix it well. Add the curry leaves and marinate for 30 minutes. Pour the coconut milk and tamarind liquid into a wok and add the spiced meat and soy sauce and stir until the liquid boils, then reduce the heat and simmer gently, uncovered, for 11/2 hours, until the meat is tender and the liquid is very much reduced. Serves 6.

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