Beef rendang

Ingredients

• 3 tbsp vegetable oil
• 2kg beef shin or skirt, cut into bite-sized cubes
• 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
• 2 x 400ml cans coconut milk
• 4 tbsp desiccated coconut
• 2 kaffir lime leaves, torn
• 1 ½ tbsp chicken stock powder (we used one from an Asian supermarket)
• 2 tbsp tamarind paste
• 1 tsp golden caster sugar
• ¼ tsp salt
• 15 dry chillies
• 6-8 baby shallots
• thumb-sized piece ginger, chopped
• thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
• 3 lemongrass stalks, chopped
• 2 tbsp oil
• 2 tsp mustard seeds
• 2 tsp turmeric
• 10 curry leaves (optional)
• 700g jasmine rice
• 2 tsp chicken stock powder

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