Dean Edwards cooks a fragrant beef rendang curry dish on Lorraine.
The ingredients are: 800g skirt steak cubed 1” pieces, 2 onions diced, 2 large sticks lemongrass bruised, 4 cloves garlic crushed, 1 thumb sized piece fresh ginger grated, 1 large red chilli deseeded diced, 1 tbs garam masala, ½ tsp turmeric, 1 tsp paprika, ½ tsp cinnamon, 1 tbs brown sugar, 1 x 400g tin coconut milk, 300ml water, 50g desiccated coconut, Salt and pepper, Juice 1 lime, Fresh coriander for garnish, Rice as a accompaniment.
To prepare the dish, toast the desiccated coconut in a dry pan until just coloured and set aside. Seal the beef in a large casserole along with a small amount of oil until browned, you may need to do this in batches, set aside along with the toasted coconut.
In the same casserole dish fry the onion and lemongrass in some oil over a medium heat for 5 minutes until golden, add in the garlic, ginger, and chilli then cook for a further 5 minutes.
Add the spices (garam masala, turmeric, paprika and cinnamon) and sugar, then add back in the beef you previously browned off. Pour in the coconut milk, water and the desiccated coconut then bring to a simmer, place a lid on then cook over a low heat for 1 ½ hours.
The sauce should be thick, rich and coating the beef, if not remove the lid and reduce the sauce for a few minutes over a medium heat. Season with salt and pepper and a good squeeze of lime juice.
Remove the lemongrass stalks before serving with some fresh coriander and a side of rice.