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Burmese Rendang

Burmese Rendang

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Prep Time 20 minutes
Cook Time 1 hour
Cook time with pressure cooker 12 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

SAUCE INGREDIENTS
  • 1 Onion Finely chopped
  • 4 cloves Garlic
  • 2 tbsb Grated ginger
  • 2 Chillis Deseeded and chopped
  • 2 tbsb Tamarind paste
  • 1 Tbs Chilli sauce e.g. Sriracha
  • 2 tsp Soy sauce
  • 3 Tbsp Fish sauce or salt to taste
  • 1 Tbsp Brown sugar
  • 1 tsp Turmeric powder
  • 1 Tbsp Ground corriander
  • 1 Tbsp Ground cumin
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Ground cloves
  • 1 tsp shrimp paste
  • 1 can Coconut cream (400g)
MEAT and extra SPICES
  • 1 Kg Red meat cubed Works well with beef, lamb, or venison
  • 2 Star anise
  • 6 Cardamom pods
  • 1 stem Lemongrass
  • 4 Kaffir lime leaves bruised
TO SERVE
  • ½ cup Shredded dry coconut
  • Fresh coriander and extra sliced chilli

Equipment

  • 1 Pressure cooker (Optional but speeds the cook up considerably)

Method
 

  1. Sear meat in batches and set aside.
  2. Place ½ of coconut cream and all sauce ingredients in a food processor. Process well to form a thick paste.
  3. Heat some oil in a large saucepan or pressure cooker and cook paste untill fragrant - about 1 minute. Add seared meat, and final four ingredients. Stir through then add rest of coconut cream.
Cooking in a PRESSURE COOKER
  1. Add 1/4 cup of water, seal and bring to maximum pressure. Cook for 12 min, then turn off and allow to de-pressurise. If required continue cooking without the lid until curry has reduced. Stir through coconut, and coriander and serve on rice with a scattering of fresh chilis and a little more fresh coriander.
Cooking in a SAUCEPAN
  1. Add 1 cup water and allow curry to simmer for about an an hour with lid off.
  2. Once meat is tender and curry has reduced, stir through coconut, and coriander and serve on rice with a scattering of fresh chilis and a little more fresh coriander.