6 shallots, peeled and halved 4 garlic cloves, peeled
3cm piece ginger, peeled and roughly chopped
3 lemongrass stalks, white parts only, chopped
3 red chillies, de-stemmed
1tbsp ground coriander
1tbsp ground cumin
1tbsp ground turmeric
1⁄2tsp ground cloves
1⁄4 nutmeg, finely grated
2tbsp coconut oil, plus 1tbsp extra if needed
Method
Preheat the oven to 140C/
120C F/Gas 1.
For the rendang paste,
combine all the ingredients in
a food processor and blitz until
smooth, adding more coconut
oil if needed to achieve a
paste-like consistency. Transfer
to a bowl and set aside.
In a large, heavy-based,
ovenproof pan or Dutch oven,
heat the coconut oil over a
medium-high setting. Add the
beef cheeks, in batches, and
sear until browned on all sides,
then set aside.
To the same pan, add the
rendang paste and sauté for
1-2 minutes until fragrant,
then return the seared beef
cheeks to the pan and stir to
coat with the paste.
Pour in the coconut milk and
add the makrut lime leaves and
whole spices. Cover with a lid
and transfer to the oven for 3-4 hours or until the meat is
tender and the sauce has
thickened, stirring occasionally
to prevent sticking.
Stir in the tamarind paste,
coconut sugar, desiccated
coconut and fish sauce. Taste
and adjust the seasoning, then
continue to simmer on the
hob for another 30 minutes.
Garnish with the coriander
leaves and serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE GOOD FARM COOKBOOK BY SCOTT GOODING & MATILDA BROWN, PHOTOGRAPHY BY CATH MUSCAT (MURDOCH BOOKS, £20).
