Beef Rendang

• servings: 6 servings
• total time: 40 mins

Ingredients

2 onions

2 large thumb-sized pieces of ginger

4 cloves of garlic

1 bunch of fresh coriander (30g)

1-2 fresh red chillies

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

olive oil

450g leftover cooked brisket

1 x 400g tin of light coconut milk

1 lime

To serve with:

Chapatis

Basmati Rice

Fat-Free Natural Yogurt

Directions

Peel the onions, ginger and garlic, put into a food processor with the coriander stalks, chilli, tumeric and cinnamon and blitz into a paste. Put a lug of oil into a large frying pan on a low heat, then scape in the paste and fry for around 15 minutes, or until lightly golden, stirring occasionally.

Chop or roughly shred the brisket and stir it into the pan, then add the coconut milk, half a tin’s worth of water and a pinch of salt and pepper. Bring to the boil, then reduce to a simmer for a further 10 to 15 minutes, or until thickened and reduced, stirring occasionally. Meanwhile, cook the rice accoridng to packet instructions with a pinch of salt. Simply heat the chapatis through in a dry pan, or warm them in the microwave (you want them to be flexible).

Finely grate the lime zest into the curry and squeeze in half the juice, then cut the remaining half into wedges. Season the rendang to perfection, then serve with the fluffy white rice and a sprinkling of coriander leaves, with the lime wedges, yoghurt and chapatis on the side. Absolute heaven.