Created by ImPat on October 10, 2018
Step 1: Heat oil in a medium saucepan, and add rendang paste, spices and lime leaves and cook, stirring, over medium heat for 3 minutes or until fragrant.
Step 2: Add beef and stir to coat and then add coconut milk, tamarind puree and 1 teaspoon salt and stir well to combine.
Step 3: Bring to the boil, then reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beef is tender and gravy is thick.
Step 4: Serve with steamed rice and kochumber salad.
Step 5: TIP - kochumber salad is a mixture of chopped tomato, cucmber, red onion and coriander mixed with lime juice or white vinegar and a little salt.