Beef Rendang - cooking recipe

Ingredients

None None FOR THE CURRY PASTE
6 None dried long red chili peppers
3/4 cup flaked coconut
2 tbsp coriander seeds
2 tsp cumin seeds
1 1/2 oz piece fresh ginger, peeled and coarsely chopped
1 oz piece fresh galangal, peeled and coarsely chopped
1 oz piece fresh turmeric, peeled and coarsely chopped
6 None shallots, coarsely chopped
6 cloves garlic, coarsely chopped
2 stalks lemongrass, chopped, reserving green stalks
None None FOR THE BEEF RENDANG
1 tbsp vegetable oil
2 3/4 lbs beef chuck steak, cubed
1 cup coconut water
2 cans (14 oz each) coconut milk
1/4 cup tamarind paste
1 stick cinnamon
6 None kaffir lime leaves, shredded, plus additional, to serve
1 tbsp finely chopped dark palm sugar or packed dark brown sugar
None None Steamed rice, to serve

Preparation

For the curry paste, soak the dried chili peppers in boiling water for 30 mins, until softened. Heat a large heavy-bottomed skillet on medium heat. Cook the coconut, stirring, for 2-3 mins, until golden. Transfer to a blender.
Toast the coriander and cumin seeds in the same pan for 2-3 mins, until fragrant. Add to the coconut with the soaked chili peppers, ginger, galangal, turmeric, shallots, garlic and chopped lemongrass. Blend until chopped. Add 1/2 cup of water and blend until smooth.
Heat the oil in the same pan on medium heat. Cook the curry paste, stirring, for 2-3 mins, until fragrant. Cook the beef, in batches, stirring, for 3-4 mins, until browned.
Return the beef to pan with the coconut water, coconut milk, tamarind, cinnamon, kaffir leaves, palm sugar and reserved lemongrass stalks. Stir to combine. Reduce the heat to low and cook, covered, for 1 hour. Remove the lid and simmer for 1 1/2 hrs, until the beef is tender and the sauce has thickened slightly.
Remove and discard the cinnamon stick and lemongrass stalks and season. Serve the curry with steamed rice and additional kaffir lime leaves.