Scotch Beef Rendang

Ingredients 
- 600g lean diced Scotch Beef

For the Rendang paste:
- 2 x lemongrass stalks, roughly chopped
- 4 x red chillies, roughly chopped
- 2 x large onions, peeled and roughly chopped
- 60g ginger, peeled and roughly chopped

For the Rendang:
- 1 x tbsp Scottish rapeseed oil
- 200ml reduced fat coconut milk
- 30g desiccated coconut, lightly toasted in the oven
- 2 x kaffir lime leaves, coarsely chopped or ripped
- 20g tamarind paste
- 5g light brown sugar
- 20g Fish sauce
- 500ml water

For the rice:
- 1 x tbsp rapeseed oil
- 2 x tsp mustard seeds
- 2 x tsp turmeric
- 6 x curry leaves
- 220g basmati rice
- 1 x low salt chicken stock cube
- 500ml water

Cooking Method
 
For the Rendang:
1. Make the curry paste by blending the lemongrass, ginger, chilli and onions in a food processor until smooth.
2. Heat a heavy based pan, add the rapeseed oil and fry the paste for 3-4 minutes.
3. Add the diced Scotch Beef and mix well.
4. Fry for a further 3-4 minutes to brown the beef.
5. Add the coconut milk, fish sauce and 500ml water.
6. Bring to the boil then lower to a gentle simmer.
7. Meanwhile, toast the desiccated coconut in the oven for five minutes until golden.
8. Allow to cool then blend until broken up into smaller pieces. Set aside until needed.
9. After 1hr 30 minutes of the beef simmering, add the desiccated coconut, tamarind, sugar and lime leaves to the rendang beef mix.
10. Simmer for a further 30 minutes.
11. When the beef is tender and falling apart the curry is ready.


For the Rice:
1. Heat a heavy based pan and add the rapeseed oil.
2. Add the mustard seeds. When they start to pop, add the turmeric, curry leaves and rice.
3. Add the chicken stock cube and 500ml water, then leave to simmer for 8-9 minutes.

To serve:
1. Serve the curry with rice

Slow cooker method:
Follow the first five steps as above.

1. Once simmering transfer to the slow cooker and cook on low for four hours.
2. Meanwhile toast the coconut in the oven for five minutes until golden.
3. Allow to cool then blend until broken up into smaller pieces. Set aside until needed.
4. After four hours, add the desiccated coconut, tamarind, sugar and lime leaves.
5. Cook for a further two hours.
6. When the beef is tender and falling apart the curry is ready.
7. Serve with rice (Follow above method to cook the rice).