Arty Beef Rendang

In Malaysia this is beef stew. Anywhere else, this is Arty Beef Rendang!

Arty Beef Rendang – Serves 8
5 shallots, halved
5 lemongrass stalks bottoms, peeled
5 garlic cloves
1 piece fresh ginger root
1 piece galangal
5 red chili peppers (or more)
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef, cut into pieces of your preferred size
2 teaspoons brown sugar
1 cup coconut milk
1 tablespoon vinegar
(optional grated coconut)

Chop shallots, lemongrass, garlic, ginger, galangal and peppers finely. Process into a coarse paste. A food processor helps.

Heat oil in pan over medium heat.

Add spice paste. Cook and stir until sizzling, up to 5 minutes.

Stir in curry powder and cook until fragrant.

Add beef. Stir to coat, up to 5 minutes.

Pour in coconut milk.

Cover and simmer until beef is tender.

Stir vinegar, sugar, and salt into pot.

Cook until sauce reduces.

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Keen’s Traditional Beef Curry

This recipe only scores 1 on the Arty scale, but a 5 on the satisfaction scale.

We have cooked this many times.

Traditional Beef Curry – Serves 4
1 tablespoon oil
500g tender chopped beef
1 sliced onion
2 tablespoon Keen’s Curry
500g cubed potatoes
800g tinned or peeled tomatoes
minted rice or yoghurt

Heat oil in saucepan and brown beef and onion.

Add curry powder and stir for a minute or so.

Add potatoes and stir to coat them.

Stir in tomatoes and water.

Reduce heat and simmer until potatoes are soft.

Add a pinch or two of sugar if you like the tomato-curry mix sweet.

Serve hot with minted rice or yoghurt.

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