Recipe for Rendang

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Yield:

4 servings

Ingredients:

Amount	Ingredient
3 tbl	Cooking oil
2 x	Onions - sliced
2 x	Cloves garlic - peeled and crushed
5 x	Cm, (2") piece fresh root ginger peeled and finely chopped
2 tbl	Schwartz Hot Thai Curry Blend
1 tsp	Schwartz Ground Lemon Grass
100 gm	Dessicated coconut, (4oz)
450 gm	Rump steak - cut into thin strips, (1lb)
100 gm	Creamed coconut and 300ml, (1/2 pint) hot water blended together (4oz)

Instructions:

Instructions: Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass for 3-4 minutes. Add the desiccated coconut and fry for a further minute.

Add the steak and fry until the redness has disappeared. Add the coconut milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or until the liquid has evaporated and the curry is very dry. Stir occasionally.

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