Rendang, the most time consuming of all curries. When done right, it is one of the most flavourful of curries.
To cook: cube approx 1.25kg of beef shin, chuck, cheek or lamb meat. Sear meat in a heavy pot with oil before adding the paste, before turning down to medium heat. Stir every 15 minutes until the cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1/2 - 2 hours. Curry is ready when meat is tender. Season to taste and serve!
Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.
INGREDIENTS: Galangal ginger, Onion, Garlic, Chilli, Lemongrass, Kaffir lime leaves, Turmeric ginger, Canola oil, Mixed spice, Sea salt, Cumin, Cloves.
Please Note • This item is only available for shipping within Australia. For international shipping, please email for shipping rates.