Beef Rendang (Sumatra)

Ingredients (4 persons)                            Preparation

1	2	Onions	1	Mash one onion; Cut one onion.
2	4 nuts	Garlic	2	Mash / cut garlic, ginger, lemongrass. Make paste.
3	1 tab. spoon	Ginger	3	Heat oil in wok.
4	1 tab. spoon	Lemon grass	4	Add meat, cut onion, fry till brown.
5	1 tab. spoon	Oil	5	Add onion mash spices.
6	0,6 kg	Beef	6	Add coconut milk.
7	1 tea spoon	Cinnamon	7	Add tamarind.
8	6	Cloves
9	1 tab. spoon	Coriander		The almonds
10	1 tab. spoon	Cumin	1	Heat oil in small pan.
11	75 g	Coconut, rasped	2	Add almonds; stir, fry golden.
	50 ml	Coconut milk

Suggestions for Serving:

Accompanying dishes: Couscous; Green salad with lemon dressing

Preparations for serving: Put tajine on plates; sprinkle with almonds and parsley

This is a wonderful dish from Indonesia with a lovely taste of cloves. Long ago the Dutch and the British fought each other to get control of the spice trade, especially for cloves, so there is quite a lot of history in this dish. (especially as the Dutch Entebbe boys outnumber the British 2:1!).

Anyway, the first thing you need is some meat. Go to the nearest game park and get yourself some Kobus kob thomasi (the Ugandan Kob shown on the country's coat of arms), or if you have less time available, some beef from the local supermarket will have to do.

 

After some processing....

Now get the spices ready... yes, alternative energy sources may be needed...

 

Now find some volunteers - preferably hydrogeologists....

Give them a large enough kitchen...

and we can begin... with some Mozard...

 

Fry the meat, add some salt...

When the meat is slightly cooked, add the spices...

While the meat is cooking, fry up some mushrooms in butter.

Add the coconut milk to the meat...

Add the tamarind sauce...

and enjoy!!!

 

And for those of you who are still confused
- yes it is beef, not some cute little antilope!