Chilli beef rendang

Chilli beef rendang

Home Comforts
Yuki Sigura

Indonesia and Malaysia are the main parts of the world where this spicy dish comes from and the mixture of spices is something I picked up from a great place I visited in Singapore. And it seems it’s one dish that us Brits love. The main flavour here comes from coconut and cooking it slow really makes the dish shine.


Quantity Ingredient
2 large banana shallots, roughly chopped
5cm piece of root ginger, peeled and roughly chopped
2 lemon grass stalks, tough outer layers discarded, roughly chopped
3 kaffir lime leaves, roughly chopped
6 garlic cloves, roughly chopped
4 long red chillies, roughly chopped
1kg stewing beef, cut into cubes
1-2 small dried chillies, depending on how hot you like it
1 tablespoon rapeseed oil
5 cardamom pods, lightly crushed
3 star anise
2 cinnamon sticks
1 tablespoon ground cumin
1 tablespoon ground coriander
400ml can of coconut milk
200ml beef stock
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons tamarind paste
sea salt
freshly ground black pepper
2 limes, juiced
boiled jasmine rice, to serve


  1. Put the shallots, ginger, lemon grass, lime leaves, garlic, red chillies and 5 tbsp of water into a food processor and blitz to form a paste, then scoop it out into a large bowl and add the beef. Stir well to coat. Cover and set aside to marinate for at least two hours, preferably overnight in the fridge.
  2. When ready to cook, put the dried chillies into a bowl and cover with hot water from the kettle. Set aside for 30 minutes to soften.
  3. Heat a casserole over a medium heat with the rapeseed oil. Add the cardamom, star anise, cinnamon, cumin and coriander and toast for a few seconds until aromatic, then add the marinated beef. Stir well. Add all the remaining ingredients except the lime juice and bring to a simmer.
  4. Drain the dried chillies – reserving the water – and finely chop them, then add them and 50ml of their soaking water to the pan and stir well. Cover with a lid and simmer for two hours until the beef is tender.
  5. Remove the lid and stir well, then cook for another 15–20 minutes until the sauce is thickened and coating the beef. Add the lime juice and season to taste with salt and pepper.
  6. Serve with jasmine rice.
James Martin
Saturday Kitchen
comfort food
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