Beef Rendang Recipe

Ingredients

• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 3 tablespoons vegetable oil
• 3 pounds, 5 ounces topside or chuck steak, cut into 1 1/4 inch cubes
• 3 lemongrass stalks, white part only, bruised with a pestle
• 3 kaffir lime leaves, plus 1 extra, rolled and thinly sliced
• 2 1/4 cups tinned coconut milk
• 1 cup water
• 1 tablespoon salt, or to taste
• 2 tablespoons sugar, or to taste
• 1 cup desiccated coconut
• 1/2 ounce (about 20) dried red chillies, soaked in hot water for 30 minutes until softened, then drained
• 4 1/4 ounces (about 12 small) French shallots, peeled
• 1 1/2 inch piece galangal, peeled
• 1 1/2 inch piece ginger, peeled
• 3/4 inch piece turmeric, peeled, or 1 tablespoon ground tumeric

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