Sweet and Spicy Beef Rendang

This recipe serves 4.

Ingredients:

• 2 tablespoons vegetable oil
• 250ml (1 cup) diced shallots
• 3 cloves garlic, finely chopped
• 1 tablespoon fresh, peeled, thinly sliced ginger
• 900g (2 pounds) beef stew meat, cut into 1-inch cubes
• 2 cans (14 fluid onces each/875ml) coconut milk
• 125ml (1/2 cup) Maggi sweet chilli sauce
• 1 tablespoon curry powder
• 1 tablespoon lemon grass, diced or 1 tablespoon finely chopped lemon peel
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• Cooked white rice

Method:

1. Heat oil in large skillet over medium high heat.  Add shallots, ginger and garlic.  Cook, stirring frequently, until shallots are fragrant and translucent.
2. Add beef and cook until browned, stirring frequently.
3. Stir in coconut milk, Maggi sweet chilli sauce, curry powder, lemon grass, cinnamon, turmeric, salt, black pepper and red pepper; bring to a boil.
4. Reduce heat and simmer, uncovered, for 2 hours or until meat is tender, stirring occasionally.
5. Serve with white rice.