VIDEORECIPE Slow cooker beef rendang curry
- 6 thinly sliced citronella
- 1 onion
- 6 cloves garlic
- 1 cinnamon stick
- 1 star anise
- 4 cardamom seeds
- 25 g curry powder
- 1⁄2 tablespoon cayenne powder
- 1 tsp turmeric powder
- 125 ml cup water
- 2 tablespoon coconut sugar
- 2 tsp salt
- 4 turmeric leaves
- 10 kaffir lime leaves
- 1 kg beef
- 250 ml coconut milk
- 1 tablespoon maize starch
- 1⁄2 lime juice
Crush citronella, onion, ginger and garlic with a dash of water. Reserve.
Preheat the skillet over medium heat with oil. Add the crushed paste, cinnamon, cloves, cardamom and star anise, mix and cook for ten minutes until thickened.
Sprinkle oil in the slow cooker, and add the cooked pasta, water, coconut sugar, salt, turmeric and kaffir lime leaves. Mix.
Add the beef and cover the pieces with the mixture.
Cover the slow cooker and cook on high heat for 4 hours. After 2 hours stir carefully.
In a bowl mix the coconut milk and cornstarch.
Remove the lid from the slow cooker and add the mixture of coconut milk and lime juice. Mix carefully. Continue cooking for another 20-30 minutes without the lid.
Serve and enjoy!