4 tbsp vegetable oil
1 onion, sliced
1 cinnamon stick
1 knob of galangal, sliced
2 cloves of garlic
800g beef chuck steak, cut into large cubes
185g Rendang spice paste
270ml coconut milk
1 cup of water
1 eggplant, cut into 3 cm cubes
Pinch of salt
1 cup desiccated coconut
½ tsp chilli powder
1 purple shallot, finely sliced
1 kaffir lime leaf, finely sliced
1 cucumber, cut into cubes
Lime, to garnish
Rice to serve four
Combine the beef and the curry paste together. Marinate in the fridge overnight.
The following day, in a large heavy based casserole, add half of the oil and sauté the eggplant until just golden. Remove from the pan and reserve for later.
Now add the remaining oil and add the onion, cinnamon, galangal and garlic. Fry for 3 minutes or until fragrant and then add the meat. Cook for 4 minutes, stirring continuously before adding the coconut milk. Bring to the boil and season with salt. Add half of the water and then turn the heat down and cook gently for 2 hours or until the meat is very tender. If the curry seems a little dry you may add the remaining half-cup of water. 30 minutes before the end of cooking add the eggplant.
Heat a pan over medium heat and add the coconut and chilli powder. Toast until golden brown and then turn the heat off. Add the shallots and kaffir lime.
Serve the curry with rice, garnish with coconut and serve with fresh cucumber and lime on the side.