Beef Curry – Rendang

Soak tamarind pulp in a baking bowl with 200 ml hot water. In the meantime, rinse and dry the cooled beef and cut into small cubes.

Remove the peel from the shallots, garlic and ginger and chop into small cubes. Stir the tamarind pulp in the soaking water until it thickens and browns, and pass it through a sieve. Collect the juice. Heat oil in a wok or high frying pan, brown shallots, garlic and ginger. Sauté the meat in it in batches over high heat.

Now add the palm sugar, cumin, coriander, sambal oelek and turmeric and fry very briefly. Now add coconut milk and a few tablespoons of tamarind juice. Leave the curry open for a few minutes, stir. Now turn down to medium heat and steam with lid closed for 1 to 1 1/2 hours. Season with salt to taste.

I liked the dish just as much with little of the stuff.

Another bit about tamarind pulp:

Legume of a tropical tree with a sweet-sour, brown pulp used in Indonesian cooking instead of lemon or vinegar. Available dried in block form and keeps for a long time in the refrigerator. Must be self-soaked in hot water for about 10 min and blended.

Addition :

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