1.6 kg oyster blade steak
2 large onions
10 cloves garlic
12 macadamia nuts
2 tbsp coconut oil
10 fresh kaffir lime leaves
2 tbsp of chopped lemon grass
2 ½ tbsp curry powder (hot)
2 x 400ml tins coconut cream
Salt and pepper
Nutritional Info:
Servings: 16
Total Fat 9 g
Sodium 109 mg
Potassium 430 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 21 g
2 large onions
10 cloves garlic
12 macadamia nuts
2 tbsp coconut oil
10 fresh kaffir lime leaves
2 tbsp of chopped lemon grass
2 ½ tbsp curry powder (hot)
2 x 400ml tins coconut cream
Salt and pepper
- Generously season the meat with salt and pepper and rest for 10 minutes.
- Blend the nuts, onion and garlic to a paste. Heat the oil in a heavy based pan and fry the paste while stirring constantly for approximately 5 mins.
- Add the curry powder and fry off for a minute or so. Add the beef and fry it until all sides are sealed.
- Add the chopped lemon grass and fry off for a minute or so. Add the coconut cream and the lime leaves (or peel) and bring to a boil while stirring often. Turn down to a simmer. Cover with a lid. Cook for about 1 1/2 hours (90mins) - stirring occasionally. Take lid off and cook for another 1/2 an hour (30mins) to reduce the gravy.
- Add salt to taste. The gravy will bubble and you will need to stir the pot often until it thickens. You will know when the Rendang is done when the oil separates from the gravy. Fine to freeze. This is a large recipe
Nutritional Info:
Servings: 16
Total Fat 9 g
Sodium 109 mg
Potassium 430 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 21 g