Method To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, Trim the fat off the beef cheeks. Combine the coconut milk, tamari, brown sugar and tamarind paste in a bowl. Add this mixture and the remaining ingredients for the curry to the inner bowl of your pressure cooker. Cook for 80 minutes on high pressure - use the same amount of time for a stovetop pressure cooker. Scoop out, and set aside. Season lamb cubes with a little salt and put aside. In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes. Put in lamb cubes, stir well and continue cooking for 5 minutes.
KitchenAid 9-Cup Food Processor Le Creuset Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cherry Red Pyrex Prepware 1-Cup Measuring Cup. Beef Rendang, is an aromatic caramelized beef curry traditionally served during festive occasions. Make it at home with detailed video instructions. Serve with roti jala, nasi briyani, or white basmati rice.
1. Start by making the curry paste. Blitz the onion, garlic, galangal, ginger, lemongrass, chillies and turmeric to a smooth paste. 2. Heat the oil in a deep pan and fry the paste until the colour darkens slightly and the paste is aromatic. 3. Stir in the Quorn and fry the chunks in the paste for a couple of minutes further.
Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit. Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste. Add the coconut milk, Kaffir lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Bo4czY.
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    • how long to cook rendang