Daging rendang kering (dry beef rendang)

Instructions

1. Cut the beef into 3 cm cubes and blend the onions, garlic, lemongrass, chilies, ginger and turmeric into a thick paste.
2. Heat the oil in a large heavy pot and fry the paste for 8 minutes over medium heat until fragrant.
3. Add the spices and the meat, then sear for 10 minutes, stirring.
4. Pour in 500 ml of coconut milk, add the sugar and lime leaves, then simmer covered for 1 hour 30 minutes over low heat.
5. Add the remaining coconut milk and continue cooking uncovered for 1 hour 30 minutes over low heat, stirring often, until the sauce is almost entirely evaporated.
6. Let the meat caramelize for 10 minutes, stirring constantly, then serve hot with the rice.